Crispy Chicken with Smoked Honey Glaze and Roasted Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs very dry with paper towels to help the skin crisp up.

2. 2

   In a large bowl, toss the carrots with 1 tablespoon olive oil, 2 smashed whole garlic cloves, half of the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange them in a baking tray or oven-safe skillet in a single layer.

3. 3

   Season the chicken on both sides with the remaining salt, remaining black pepper, and 1 teaspoon of the smoked paprika.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and place the chicken thighs skin-side down. Cook for 6 to 8 minutes until the skin is deeply golden and has rendered some fat. Flip the chicken and cook 2 more minutes.

5. 5

   Carefully remove some of the excess fat from the skillet if needed. Arrange the carrots around the chicken or transfer the chicken to the tray with the carrots. Roast in the oven at 220 °C / 425 °F for 20 minutes.

6. 6

   Meanwhile, in a small bowl, mix the honey, Dijon mustard, apple cider vinegar, the 2 minced garlic cloves, the remaining tablespoon of olive oil, the remaining teaspoon of smoked paprika, and the rest of the thyme.

7. 7

   Remove the tray from the oven, brush the chicken thighs with the glaze, and pour the chicken broth into the bottom of the tray or skillet, avoiding the skin as much as possible. Return to the oven and cook for 10 to 12 minutes more, until the chicken is fully cooked and the carrots are tender.

8. 8

   For extra color, switch the oven to broil/grill for 1 to 2 minutes, watching closely so the honey does not burn. The internal temperature of the chicken should reach at least 74 °C / 165 °F.

9. 9

   Let the chicken rest for 5 minutes out of the oven. Serve the thighs over the roasted carrots and spoon the pan juices over the top for shine and flavor.