Crispy Herb-Roasted Chicken Thighs with Garlic Mashed Potatoes and Honey-Glazed Carrots

Preheat your oven to 400°F (200°C).

Wash 3 large russet potatoes and 4 large carrots under cold water. Peel the potatoes and cut them into 1-inch cubes. Peel the carrots and slice them diagonally into 1/2-inch thick rounds.

Mince 4 cloves of garlic. Remove the leaves from 2 sprigs of rosemary and 4 sprigs of thyme, discarding the woody stems, and finely chop the herbs.

Place the potato cubes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Once boiling, reduce to medium and simmer for 15-18 minutes until the potatoes are fork-tender.

While potatoes boil, pat 4 chicken thighs completely dry with paper towels. Season both sides generously with 1 tsp salt, 1/2 tsp black pepper, and the chopped rosemary and thyme, pressing the herbs into the skin.

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the pan. Sear for 6-8 minutes without moving them to ensure the skin becomes deep golden brown and crispy.

Flip the chicken thighs skin-side up and transfer the entire skillet into the preheated oven. Roast for 18-20 minutes until the internal temperature reaches 165°F (74°C).

In a medium saucepan, add the sliced carrots and 1/2 cup water with a pinch of salt. Bring to a simmer over medium heat, cover with a lid, and cook for 7-8 minutes until tender.

Drain any excess water from the carrots. Add 2 tbsp honey, 1 tbsp unsalted butter, and the juice from 1/2 of the lemon to the pan. Cook uncovered over medium-high heat for 3-4 minutes, tossing frequently, until the liquid reduces to a thick, shiny glaze that coats the carrots.

Drain the cooked potatoes and return them to the pot. Add 1/2 cup whole milk, the remaining 3 tbsp unsalted butter, and the minced garlic. Mash thoroughly until smooth and creamy. Season with salt and pepper to taste.

Remove the chicken from the oven and let it rest in the pan for 5 minutes to allow juices to redistribute.

Plate a generous scoop of garlic mashed potatoes alongside a portion of honey-glazed carrots. Place one crispy chicken thigh on top and drizzle any remaining pan drippings over the meat.