Balsamic-Rosemary Chicken Thighs with Roasted Carrots

Name: Balsamic-Rosemary Chicken Thighs with Roasted Carrots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp dried rosemary; 1/2 tsp garlic powder; 2 cups, peeled and cut into 1-inch coins carrots; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup chicken broth

Tender chicken thighs coated in a tangy balsamic-rosemary glaze, served with caramelized roasted carrots for a perfect weeknight dinner.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

4 boneless, skinless chicken thighs
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried rosemary
1/2 tsp garlic powder
2 cups, peeled and cut into 1-inch coins carrots
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chicken broth

Instructions

Step 1: Pat 4 chicken thighs dry with paper towels and season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp dried rosemary.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs and cook for 5 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken from skillet and set aside. Add 2 cups carrot coins to the skillet, stirring to coat in oil, and cook for 3 minutes until edges start to caramelize.
Step 4: Pour 1 tbsp balsamic vinegar and 1/4 cup chicken broth into the skillet, scraping up any browned bits. Simmer for 2 minutes until liquid reduces by half.
Step 5: Return chicken to the skillet, coating each piece in the sauce, and cook for 2 more minutes until sauce thickens and clings to the chicken.