YOUR SOLIN GENERATED RECIPE
Sticky Balsamic-Glazed Chicken Thighs with Roasted Carrots
Savor the perfect balance of savory and sweet with tender, juicy chicken thighs glazed in a sticky balsamic reduction, served alongside golden roasted carrots. The tangy glaze complements the savory meat, while the natural sweetness of roasted carrots adds a delightful crunch and vibrant color. A simple yet sophisticated dish that brings comfort and nutrition to your table.
INGREDIENTS
1.5 pieces Boneless, Skinless Chicken Thighs (approx. 180g)
1 cup chopped Carrots (approx. 122g)
2 tablespoons Balsamic Vinegar
1 teaspoon Honey
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with a paper towel and season both sides lightly with salt, black pepper, and garlic powder.
In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat for about 5-7 minutes until it thickens into a sticky glaze, stirring occasionally.
Place the chicken thighs on a baking sheet. Brush them generously with half of the balsamic glaze.
In a bowl, toss the chopped carrots with olive oil, a pinch of salt, and a bit more black pepper.
Spread the carrots around the chicken on the baking sheet.
Roast in the oven for 20-25 minutes, flipping the chicken halfway, until the chicken is cooked through (internal temperature of 165°F) and the carrots are tender.
During the last 5 minutes of roasting, brush the chicken thighs with the remaining balsamic glaze for an extra sticky finish.
Remove from the oven and let rest for a few minutes before serving, allowing the flavors to meld.