Honey Balsamic Chicken Thighs with Goat Cheese Mashed Potato

Ingredienser

Ingredients below — full recipe is linked in my bio!

For the Chicken + Marinade:

1 ½ lbs bone-in, skin on chicken thighs

2 tbsp honey

1/4 cup balsamic vinegar

1 tbsp olive oil

1 tsp Dijon mustard (optional, for depth)

1 tsp salt

Black pepper, to taste

1/2 - 1 tsp ground cumin (optional, for warmth)

Zest from 1/2 orange (optional)

1 tsp dried thyme (or rosemary)

3 cloves garlic, grated

Optional:

1 tsp Aleppo Pepper, for mild heat

1 tsp grated ginger

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, for infusion)

Few sprigs of fresh thyme (optional, for infusion)

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, depending on size

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, to roast alongside)

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