Name: Maple Chicken & Carrots
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 4 bone-in skin-on chicken thighs -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. extra-virgin olive oil -; 1/4 c. apple cider vinegar -; 3 cloves garlic, minced -; 1/4 c. maple syrup -; 2 tbsp. whole-grain mustard -; 1 tbsp. fresh thyme leaves -; Juice of 1/2 a lemon -; 3 large carrots, peeled and sliced into 1/4”-thick rounds -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Maple Chicken & Carrots

1. 4 bone-in skin-on chicken thighs -

2. Kosher salt -

3. Freshly ground black pepper -

4. 2 tbsp. extra-virgin olive oil -

5. 1/4 c. apple cider vinegar -

6. 3 cloves garlic, minced -

7. 1/4 c. maple syrup -

8. 2 tbsp. whole-grain mustard -

9. 1 tbsp. fresh thyme leaves -

10. Juice of 1/2 a lemon -

11. 3 large carrots, peeled and sliced into 1/4”-thick rounds -

How to cook deliciously - Maple Chicken & Carrots

1. Stage

Preheat oven to 425°. Season chicken thighs with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken thighs and sear 2 minutes per side, then remove chicken and transfer to a plate. (Save pan drippings.)

2. Stage

Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over thighs.

3. Stage

In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken is cooked through and carrots are tender, 20 minutes.

4. Stage

Serve with pan sauce.