Balsamic Glazed Chicken Thighs & Carrots

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 45 minutes

Ingredients

1/3 cup (80 ml) olive oil

3 tablespoons (45 ml) balsamic vinegar

1 tablespoon dijon mustard

1 tablespoon maple syrup

1 tablespoon fresh rosemary, chopped + more for serving

1 teaspoon sea salt or kosher salt

1/2 teaspoon black pepper

6-8 chicken thighs, bone-in & skin-on (2 lbs or about 1 kg)

1 1/2 pound carrots, washed or peeled and cut into 3 inch sticks

Directions

In a large bowl or gallon size ziploc bag combine the: olive oil, vinegar, mustard, maple, rosemary, salt and pepper.

Add the chicken thighs to the marinade and mix well until fully coated. Cover and refrigerate at least 30 minutes and or up to 24 hours.

Preheat oven to 400°F/200°C. Lightly grease a large roasting pan or rimmed baking sheet. For easy cleanup: line with aluminium foil or baking paper. Set aside.

Place a large skillet over a medium heat. Once hot place chicken on the pan, skin side down. Let cook without flipping, about 5-7 minutes or until golden brown. Flip over then cook another 4 minutes.

Transfer the seared chicken to the prepared baking dish and set aside.

Pour the remaining marinade in the now empty skillet. Cook over a medium-high heat to bring to a boil. Cook about 5-7 minutes until thickened then add the carrots. Stir and cook 2-3 minutes to coat the carrots in the balsamic glaze.

Add the carrots to the tray with the chicken. Spread everything out into an even layer. Tuck a few more rosemary springs all around the pan then bake for about 25-30 minutes or until cooked through.

Remove from oven and let rest 5-10 minutes then serve.

Store leftover chicken in an airtight container in the fridge 4-5 days.