Honey Balsamic Chicken Thighs with Goat Cheese Mash

Honey Balsamic Chicken Thighs with Goat Cheese Mashed Potatoes and Roasted Carrots is a comforting and elegant dish perfect for any occasion. The rich and sweet flavor of the honey combined with the tangy balsamic vinegar creates a delightful balance that elevates the humble chicken thigh into a gourmet experience. You’ll love how this dish not only fills your belly but also warms your heart, making it a perfect choice for family dinners or special gatherings.

Why You’ll Love This Honey Balsamic Chicken Thighs

This dish is a true winner for several reasons. First, the combination of sweet and savory flavors makes it a delightful experience for your taste buds. The Honey Balsamic Chicken is not only easy to prepare but also versatile, allowing you to pair it with various sides. You can also enjoy the healthy aspects, as it’s a great source of protein and gluten-free. Whether you’re serving oven-baked honey balsamic chicken or grilled options, it’s bound to impress. Finally, the one-pan preparation method means less cleanup, making it ideal for busy weeknights.

Ingredients for Honey Balsamic Chicken Thighs

Gather these items:

• 4 pieces Bone-in Chicken Thighs (skin-on)
• 1/4 cup Honey (for glaze and marinade)
• 1/4 cup Balsamic Vinegar (for glaze and marinade)
• 2 tablespoons Olive Oil (for marinade)
• 1 tablespoon Dijon Mustard (optional)
• 1 teaspoon Salt (to taste)
• 1 teaspoon Black Pepper (to taste)
• 1 teaspoon Ground Cumin (optional)
• 1 teaspoon Orange Zest (optional)
• 1 teaspoon Dried Thyme (or Rosemary)
• 3 cloves Garlic (minced)
• 2 pounds Yukon Gold Potatoes
• 4 tablespoons Butter (for the mash)
• 1/2 cup Whole Milk (for creaminess)
• 1 pound Carrots (cut into pieces)
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Orange Zest
• 1/4 cup Balsamic Vinegar
• 1/4 cup Honey
• 1/4 cup Orange Juice
• 1 tablespoon Butter

How to Make Honey Balsamic Chicken Thighs Step-by-Step

1. Step 1: In a mixing bowl, whisk together honey, balsamic vinegar, olive oil, Dijon mustard, salt, black pepper, ground cumin, orange zest, dried thyme, and grated garlic until smooth. Coat the chicken thighs generously with this marinade, cover, and refrigerate for at least 30 minutes.
2. Step 2: While the chicken is marinating, peel and score the Yukon Gold potatoes. Place them in a large pot, cover with salted water, and boil for 20-30 minutes until fork-tender. Drain and set aside.
3. Step 3: Preheat your oven to 350°F (175°C). Clean and cut the carrots into even pieces. Toss them with olive oil, honey, balsamic vinegar, salt, black pepper, and orange zest in a bowl.
4. Step 4: On a large sheet pan, arrange the marinated chicken thighs skin-side up. Scatter the carrots around the chicken and bake in the preheated oven for 35-45 minutes until the chicken reaches an internal temperature of 160°F.
5. Step 5: In a small saucepan over medium-low heat, combine whole milk and butter with minced garlic and dried thyme. Heat until the butter melts. Strain and keep the liquid.
6. Step 6: Return the drained potatoes to the pot on low heat. Mash while hot, adding the infused butter and milk mixture until smooth. Fold in crumbled goat cheese, seasoning with salt and black pepper.
7. Step 7: In a small saucepan, combine balsamic vinegar, honey, orange juice, salt, and black pepper. Simmer until thickened, then stir in a pat of butter.
8. Step 8: To serve, plate the mashed potatoes, top with a chicken thigh, drizzle the glaze, and scatter the roasted carrots.

Pro Tips for the Best Honey Balsamic Chicken Thighs

Keep these in mind:

• Marinating the chicken enhances the flavor.
• Use fresh herbs for better taste.
• Adjust the seasoning according to your preference.
• For a quicker option, try Easy Honey Balsamic Chicken by using boneless thighs.
• Consider using a slow cooker for a fuss-free meal.

Best Ways to Serve Honey Balsamic Chicken Thighs

This dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, or a fresh salad. For an even heartier meal, consider serving it with honey balsamic chicken thighs with vegetables to create a colorful and nutritious platter. You can also add a side of crusty bread to soak up the delicious glaze.

How to Store and Reheat Honey Balsamic Chicken Thighs

To store leftovers, place the chicken and sides in an airtight container and refrigerate for up to 3 days. When reheating, you can use the oven or microwave. For best results, cover the chicken with foil and reheat it in the oven at 350°F (175°C) until warmed through. This sticky balsamic chicken tastes just as delicious the next day!

Frequently Asked Questions About Honey Balsamic Chicken Thighs

What’s the secret to perfect Honey Balsamic Chicken Thighs?

The secret lies in marinating the chicken for at least 30 minutes, allowing the flavors to penetrate the meat, and using high-quality honey and balsamic vinegar for the best taste. Honey is known for its numerous health benefits.

Can I make Honey Balsamic Chicken Thighs ahead of time?

Yes! You can marinate the chicken thighs the night before and store them in the refrigerator until you’re ready to cook them. This will enhance the flavor even more!

How do I avoid common mistakes with Honey Balsamic Chicken Thighs?

Avoid overcooking the chicken by using a meat thermometer to ensure it reaches the right internal temperature. Additionally, be careful not to skip the marinating step, as it is crucial for flavor development.

Variations of Honey Balsamic Chicken Thighs You Can Try

For those looking to mix things up, consider these variations: use boneless chicken thighs for a quicker cook time, add your favorite vegetables like bell peppers or zucchini to the pan, or try a slow cooker honey balsamic chicken method for a set-it-and-forget-it dinner. You can even make it with a spicy twist by adding red pepper flakes for those who enjoy a bit of heat! Balsamic vinegar also offers various health benefits.

Honey Balsamic Chicken Thighs with Goat Cheese Mash

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Honey Balsamic Chicken Thighs with Goat Cheese Mashed Potatoes and Roasted Carrots is a comforting and elegant dish perfect for any occasion.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Total Time: 105 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking and Boiling
• Cuisine: American
• Diet: Gluten Free

Ingredients

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• 4 pieces Bone-in Chicken Thighs (skin-on)
• 1/4 cup Honey (for glaze and marinade)
• 1/4 cup Balsamic Vinegar (for glaze and marinade)
• 2 tablespoons Olive Oil (for marinade)
• 1 tablespoon Dijon Mustard (optional)
• 1 teaspoon Salt (to taste)
• 1 teaspoon Black Pepper (to taste)
• 1 teaspoon Ground Cumin (optional)
• 1 teaspoon Orange Zest (optional)
• 1 teaspoon Dried Thyme (or Rosemary)
• 3 cloves Garlic (minced)
• 2 pounds Yukon Gold Potatoes
• 4 tablespoons Butter (for the mash)
• 1/2 cup Whole Milk (for creaminess)
• 1 pound Carrots (cut into pieces)
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Orange Zest
• 1/4 cup Balsamic Vinegar
• 1/4 cup Honey
• 1/4 cup Orange Juice
• 1 tablespoon Butter

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Instructions

1. In a mixing bowl, whisk together honey, balsamic vinegar, olive oil, Dijon mustard, salt, black pepper, ground cumin, orange zest, dried thyme, and grated garlic until smooth. Coat the chicken thighs generously with this marinade, cover, and refrigerate for at least 30 minutes.
2. While the chicken is marinating, peel and score the Yukon Gold potatoes. Place them in a large pot, cover with salted water, and boil for 20-30 minutes until fork-tender. Drain and set aside.
3. Preheat your oven to 350°F (175°C). Clean and cut the carrots into even pieces. Toss them with olive oil, honey, balsamic vinegar, salt, black pepper, and orange zest in a bowl.
4. On a large sheet pan, arrange the marinated chicken thighs skin-side up. Scatter the carrots around the chicken and bake in the preheated oven for 35-45 minutes until the chicken reaches an internal temperature of 160°F.
5. In a small saucepan over medium-low heat, combine whole milk and butter with minced garlic and dried thyme. Heat until the butter melts. Strain and keep the liquid.
6. Return the drained potatoes to the pot on low heat. Mash while hot, adding the infused butter and milk mixture until smooth. Fold in crumbled goat cheese, seasoning with salt and black pepper.
7. In a small saucepan, combine balsamic vinegar, honey, orange juice, salt, and black pepper. Simmer until thickened, then stir in a pat of butter.
8. To serve, plate the mashed potatoes, top with a chicken thigh, drizzle the glaze, and scatter the roasted carrots.

Notes

• Marinating the chicken enhances the flavor.
• Use fresh herbs for better taste.
• Adjust the seasoning according to your preference.

Nutrition

• Serving Size: 1 chicken thigh with mash and carrots
• Calories: 600
• Sugar: 25 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 120 mg