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Honey Mustard Chicken Thighs with Rosemary Roasted Carrots Recipe

Honey Mustard Chicken Thighs with Rosemary Roasted Carrots recipe


This is a yummy chicken and carrot dish. The chicken is juicy and has a sweet and tangy taste. The carrots are soft and have a little bit of rosemary on them. It's not too hard to make and it's very tasty!


1.5 lb chicken thighs
10 medium carrots
6 cloves garlic
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon dried rosemary
1/4 cup balsamic vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon fresh parsley, chopped


Preheat your oven to 425°F (220°C).
Peel and mince 4 cloves of garlic. In a bowl, mix together the minced garlic, honey, Dijon mustard, balsamic vinegar, salt, and pepper to create the marinade.
Place the chicken thighs in the marinade, making sure they are well coated. Let them sit for 10 minutes.
While the chicken is marinating, peel the carrots and cut them into 1/2 inch thick slices.
Place the carrots on a baking sheet, drizzle with olive oil, sprinkle with dried rosemary, and toss to coat.
Put the chicken thighs on another baking sheet. Place both the chicken and carrots in the oven.
Roast the chicken for about 25 minutes and the carrots for 30 minutes, or until the chicken is cooked through and the carrots are tender.
Chop the remaining 2 cloves of garlic and parsley. When there are about 5 minutes left of cooking time, sprinkle the garlic and parsley over the carrots.
Take the chicken and carrots out of the oven. Let the chicken rest for a few minutes.
Serve the chicken thighs with the roasted carrots on the side. Enjoy your meal!

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