Roasted Chicken with Caramelized Carrots and Herb Jus
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it's honestly so simple yet feels fancy enough for company. Bone in chicken thighs stay incredibly juicy and forgiving, making them perfect for busy nights when you want something impressive without the fuss. The carrots caramelize beautifully alongside the chicken, and the herb jus ties everything together with bright, comforting flavors. Plus, chicken thighs are budget friendly and the whole meal comes together in just over an hour. Carrots are loaded with beta carotene, which is great for your eyes and immune system, so you're getting something wholesome too. This is the kind of dish that makes your kitchen smell amazing and leaves everyone happy.
Ella x
Ingredients
- 8chicken thighs, bone-in and skin-on(pat dried)
- ¾ kgcarrots(peeled and cut into 2-inch pieces)
- 3 tablespoonsolive oil
- 6garlic cloves(minced)
- 4 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 177 mlchicken broth
- 59 mldry white wine
- 1 tablespoonhoney
- 1 tablespoondijon mustard
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Season the dried chicken thighs generously on both sides with sea salt and black pepper.
Tip: Patting the chicken dry helps achieve crispier skin when roasted.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the chicken thighs skin-side down for 4-5 minutes until golden brown, then flip and sear for another 2 minutes. Transfer to a plate.
Tip: Don't overcrowd the pan; give each piece space to brown properly.
- 3
In the same skillet, add the carrot pieces and sauté for 3-4 minutes, stirring occasionally, until they begin to caramelize slightly. Push carrots to the sides of the pan.
Tip: Browning the carrots adds depth and sweetness to the final dish.
- 4
Add minced garlic, thyme sprigs, and rosemary sprigs to the skillet, cooking for 1 minute until fragrant. Stir in the Dijon mustard and honey, coating the carrots evenly.
- 5
Return the seared chicken thighs to the skillet, positioning them skin-side up among the carrots. Pour the white wine around the chicken, then add the chicken broth to the pan.
Tip: The liquid should come about halfway up the sides of the chicken.
- 6
Transfer the skillet to the preheated oven and roast uncovered for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Tip: Baste the chicken with pan juices halfway through cooking for extra flavor and moisture.
- 7
Remove from the oven and stir in the lemon zest. Let the dish rest for 5 minutes before serving directly from the skillet.
Tip: Resting allows the juices to redistribute throughout the chicken for maximum tenderness.
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