Pan-Seared Chicken Thighs with Maple-Glazed Carrots

Name: Pan-Seared Chicken Thighs with Maple-Glazed Carrots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on (1.5 lbs total) chicken thighs; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 medium, peeled and cut into 1-inch pieces carrots; 2 tbsp pure maple syrup; 1 tbsp apple cider vinegar; 1/2 tsp dried thyme; 2 tbsp, chopped fresh parsley

Juicy chicken thighs seared to golden perfection and nestled with tender carrots coated in a sweet-tart maple glaze.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

4 bone-in, skin-on (1.5 lbs total) chicken thighs
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 medium, peeled and cut into 1-inch pieces carrots
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
1/2 tsp dried thyme
2 tbsp, chopped fresh parsley

Instructions

Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken skin-side down, cook 8-10 minutes until golden and crisp, flip, and cook 5-7 minutes until internal temperature reaches 165°F; transfer to a plate.
Step 3: Add remaining 1 tbsp olive oil to skillet, add carrots, and cook 5 minutes until slightly softened. Stir in 2 tbsp maple syrup, 1 tbsp apple cider vinegar, and 1/2 tsp dried thyme; cook 3-4 minutes until carrots are tender and sauce coats them thickly.
Step 4: Return chicken to skillet, skin-side up, and cook 2 minutes to heat through. Sprinkle with 2 tbsp chopped parsley and serve immediately.