By Sharla Singh
Preheat the oven to 200°C (390°F).
Rub the chicken thighs with 1 tablespoon of olive oil, salt, and black pepper. Place them in a baking dish.
Bake the chicken thighs in the preheated oven for 30-35 minutes or until cooked through and the skin is crispy.
While the chicken is baking, peel and chop the potatoes into equally sized chunks. Boil in salted water for about 15-20 minutes or until tender.
Peel the carrots and slice them into thick coins.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced carrots and sauté until they start to soften, about 5 minutes.
Add the honey and thyme to the carrots, season with a pinch of salt and pepper, and continue to cook until the carrots are glazed, about 5 more minutes.
When the potatoes are tender, drain them and return them to the pot. Add milk, 2 tablespoons of butter, salt, and pepper. Mash until smooth and creamy. Adjust seasoning if necessary.
Once the chicken is done, let it rest for a few minutes before serving.
Serve the roasted chicken thighs with mashed potatoes and glazed carrots on the side.
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By Sharla Singh
This recipe is ready in 45 minutes and features chicken thighs, potatoes, carrots and other delicious ingredients. Contains 580 calories total.
Preheat the oven to 200°C (390°F).
Rub the chicken thighs with 1 tablespoon of olive oil, salt, and black pepper. Place them in a baking dish.
Bake the chicken thighs in the preheated oven for 30-35 minutes or until cooked through and the skin is crispy.
While the chicken is baking, peel and chop the potatoes into equally sized chunks. Boil in salted water for about 15-20 minutes or until tender.
Peel the carrots and slice them into thick coins.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced carrots and sauté until they start to soften, about 5 minutes.
Add the honey and thyme to the carrots, season with a pinch of salt and pepper, and continue to cook until the carrots are glazed, about 5 more minutes.
When the potatoes are tender, drain them and return them to the pot. Add milk, 2 tablespoons of butter, salt, and pepper. Mash until smooth and creamy. Adjust seasoning if necessary.
Once the chicken is done, let it rest for a few minutes before serving.
Serve the roasted chicken thighs with mashed potatoes and glazed carrots on the side.
Calories per Serving: 580
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