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In the world of home cooking, few meals can rival the comforting allure of a well-prepared roast chicken. The Sweet & Savory Honey Roasted Chicken and Carrots recipe not only tantalizes your taste buds with its harmonious blend of flavors but also brings a sense of home and warmth to your dining table. This dish combines the succulent juiciness of chicken thighs with the natural sweetness of honey and the earthy flavors of roasted carrots, making it an ideal choice for family dinners or special gatherings. The beauty of this recipe lies not only in its delicious taste but also in its simplicity, allowing both novice and experienced cooks to create a memorable meal with ease.

Honey Roasted Chicken and Carrots

Discover the comforting delight of Sweet & Savory Honey Roasted Chicken and Carrots, a recipe that effortlessly marries flavor and simplicity. This dish features juicy chicken thighs glazed with honey and paired with perfectly roasted carrots, all cooked to golden-brown perfection. Suitable for both special occasions and family dinners, this easy-to-follow recipe guarantees a memorable meal that will warm your home and impress your loved ones. Explore the steps to create this delicious centerpiece for your next gathering!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 lb baby carrots, peeled

1/4 cup honey

1/4 cup soy sauce

2 tablespoons Dijon mustard

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Chopped fresh parsley for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Marinade: In a small bowl, whisk together honey, soy sauce, Dijon mustard, minced garlic, olive oil, thyme, rosemary, salt, and pepper.

      Coat Chicken: Place the chicken thighs in a large resealable plastic bag or a bowl. Pour half of the marinade over the chicken, ensuring all pieces are coated well. Reserve the other half of the marinade for later. Seal the bag or cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

        Prepare Carrots: In a separate bowl, toss the baby carrots with olive oil, salt, and pepper until well coated.

          Arrange in Baking Dish: In a large baking dish, place the marinated chicken thighs skin side up. Scatter the carrots around the chicken.

            Add Remaining Marinade: Drizzle the reserved marinade over the chicken and carrots, ensuring everything is nicely coated.

              Roast: Place the baking dish in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown. Stir the carrots halfway through cooking for even roasting.

                Rest and Serve: Once done, remove from the oven, let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.

                  Enjoy: Serve hot, pairing with your favorite sides or over rice for a complete meal.

                    Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings