Print

Honey Balsamic Chicken Thighs with Goat Cheese Mashed Potatoes and Roasted Carrots Recipe

eese Mashed Potatoes and Roasted Carrots Recipe
Print Recipe

★★★★★

4.8 from 26 reviews

This Honey Balsamic Chicken Thighs recipe features tender, juicy chicken marinated in a sweet and tangy honey balsamic mixture, paired with creamy goat cheese mashed potatoes and perfectly roasted carrots. The dish is elevated with a luscious balsamic glaze and hints of orange zest and fresh thyme, creating a harmonious blend of flavors ideal for a comforting dinner.

Ingredients

Scale

For the Chicken + Marinade:

  • 1.5 lbs bone-in, skin on chicken thighs
  • 2 tbsp honey
  • 1/4 cup balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard (optional)
  • 1 tsp salt
  • Black pepper, to taste
  • 1/2 – 1 tsp ground cumin (optional)
  • Zest from 1/2 orange (optional)
  • 1 tsp dried thyme (or rosemary)
  • 3 cloves garlic, grated
  • 1 tsp Aleppo Pepper (optional)
  • 1 tsp grated ginger (optional)

For the Goat Cheese Mashed Potatoes:

  • 2–2.5 lbs Yukon gold potatoes, washed and scored width-wise
  • 4 tbsp butter, softened
  • 1 cup whole milk, room temp
  • 2 cloves garlic, smashed (optional)
  • Few sprigs of fresh thyme (optional)
  • 4 oz goat cheese, room temp
  • Salt and pepper, to taste

For the Carrots:

  • 1 bunch whole carrots (8–10), trimmed, washed, and halved or quartered lengthwise
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • Black pepper, to taste
  • Zest of 1/2 orange (optional)
  • Fresh thyme sprigs (optional)

For the Glaze:

  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp fresh orange juice (optional)
  • 1 tbsp butter
  • Pinch of salt
  • 2 cracks of black pepper

Instructions

  1. Prepare the Marinade and Chicken: In a large bowl, whisk together honey, balsamic vinegar, olive oil, Dijon mustard, salt, pepper, cumin, orange zest, dried thyme, grated garlic, Aleppo pepper, and ginger. Add the chicken thighs, toss to coat evenly, cover the bowl, and refrigerate for 30 minutes to 2 hours (maximum 4 hours) to allow flavors to infuse.
  2. Cook the Potatoes: Score the Yukon gold potatoes and place in a pot. Cover with cold salted water by about an inch, bring to a boil, and cook for 20 to 30 minutes until fork-tender.
  3. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking chicken and carrots.
  4. Prepare the Chicken and Carrots for Baking: Remove the marinated chicken from the fridge and set on the counter to remove chill. On a foil-lined baking sheet or oven-safe dish, place chicken. In another oven-safe dish, toss carrots with olive oil, honey, balsamic vinegar, salt, pepper, and optional orange zest and thyme sprigs. Arrange both in a single layer.
  5. Bake Chicken and Carrots: Place chicken and carrots in the oven and bake for 35 to 45 minutes. Chicken is done when internal temperature reaches 160°F (71°C). Check carrots at 35 minutes and remove if tender.
  6. Prepare Infused Milk and Butter: While baking, gently warm whole milk and softened butter in a small saucepan over medium-low heat. Add smashed garlic cloves and fresh thyme sprigs. Let simmer gently for a few minutes. Strain to remove solids before using.
  7. Mash the Potatoes: Drain boiled potatoes and peel carefully. Mash or rice the potatoes, gradually folding in the infused milk and butter mixture. Then fold in the goat cheese until the mash is creamy. Season with salt and pepper to taste. Cover to keep warm.
  8. Make the Balsamic Glaze: In a small pan over medium heat, combine balsamic vinegar, honey, fresh orange juice, salt, and black pepper. Simmer for 2 to 3 minutes until slightly thickened. Remove from heat and whisk in butter until silky smooth. Adjust seasoning as needed.
  9. Plate and Serve: Spoon goat cheese mashed potatoes onto plates, top with baked chicken thighs, drizzle with the balsamic glaze, and serve alongside roasted carrots. Enjoy the harmonious blend of sweet, tangy, and savory flavors!

Notes

  • For deeper flavor, marinate the chicken for at least 2 hours or overnight if possible.
  • Use bone-in, skin-on chicken thighs for juicier meat and better flavor.
  • Optional ingredients like Aleppo pepper, Dijon mustard, and fresh orange juice add complexity but can be omitted if unavailable.
  • Make sure to check the carrots early as oven temperatures vary; they should be tender but not mushy.
  • Straining the infused milk and butter ensures a smooth texture in the mashed potatoes.
  • Use fresh goat cheese for best creamy texture; avoid crumbly or overly aged varieties.
  • This recipe can be adapted to gluten-free and halal diets if using appropriate ingredients.

Nutrition

Keywords: Honey balsamic chicken, chicken thighs recipe, goat cheese mashed potatoes, roasted carrots, balsamic glaze, easy chicken dinner, fall recipes, comfort food

Find it online: https://yumwithmia.com/eese-mashed-potatoes-and-roasted-carrots-recipe/