Ingredients
Equipment
Method
- Make the Chicken Marinade: In a large bowl, whisk together 2 tbsp olive oil, lemon zest and juice, 2 tbsp whole grain mustard, a few sprigs of fresh thyme, 1 grated garlic clove, ½ tsp salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes.
- Roast the Carrots: While the chicken marinates, preheat the oven at 425°F. Wash and prep the carrots, slicing them in half if they’re large. Place on a parchment-lined baking sheet with and drizzle with olive oil and season with salt and black pepper. Roast for 25–35 minutes; cooking time will vary based on carrot thickness.
- Make the Carrot Glaze: In a small pan, heat 2 tbsp butter, 1 tbsp honey, and 1 grated garlic clove until bubbly and fragrant. Let it bubble for about 30 seconds and then remove from the heat. You can reheat this on the stove when the carrots are done roasting, if needed.
- Start the Potatoes: While chicken is marinating and carrots are roasting, wash and peel potatoes and cut into 2-3” chunks. Add to a cold pot of salted water and bring to a boil. Cook until fork-tender (about 15 min). Drain, then return them to the hot pot for another 1-2 minutes to let the steam evaporate. Cover and set aside to keep warm until we’re ready to mash them.
- Cook the Chicken: Remove the chicken thighs from the marinade. Heat a drizzle of olive oil in a pan, and sear the chicken thighs for 4–5 minutes per side until golden and cooked through. Cook in batches if needed so that you don’t crowd the pan. Transfer to a plate and set aside.
- Make the Pan Sauce: In the same pan, add 1 minced shallot and 2 minced garlic cloves and sauté over low heat until fragrant. Deglaze with ½ cup white wine, then stir in ½ cup chicken stock and 1 tbsp Dijon mustard. Let the sauce reduce by half, then finish with 2 tbsp cold butter to bring the sauce together until it looks glossy. Keep warm on the stove.
- Make the Mashed Potatoes: Mash the potatoes or put through a ricer. In a small saucepan, heat 4 tbsp butter, 2 oz cream cheese, and ½ cup milk just until the cream cheese melts. Stir the warm milk mixture into the potatoes and season with salt to taste.
- Glaze the Carrots: The carrots should be done roasting now, so you can pour the honey butter glaze over them.
- Make the Plates: Spoon mashed potatoes onto each plate, then top with the honey-glazed carrots, chicken thighs, and a generous spoonful of the pan sauce. Garnish with some fresh herbs (I like Italian parsley) and enjoy!
Notes
This recipe is adaptable for various dietary needs. For gluten-free, ensure your mustards and chicken stock are certified gluten-free. For dairy-free, use a dairy-free butter substitute and a dairy-free milk alternative. Adjust seasonings as needed for personal preference.