1

Peel the potatoes, cut them into 1.5-inch chunks, and drop them into a medium pot with salt and cold water covering them by an inch; cover and set over high heat.

2

While the water heats, peel the carrots and slice them on a slight diagonal into half-inch coins.

3

Mince the garlic and strip the thyme leaves from their stems, keeping them in separate piles on the board.

4

Set a 12-inch skillet over medium-high heat.

5

While the skillet preheats for 2 minutes, pat the chicken thighs dry on a plate and season both sides with garlic powder, dried thyme, paprika, salt, and pepper.

6

Swirl the oil into the hot skillet and lay the thighs in smooth side down, searing undisturbed 5 to 6 minutes until they release easily with a deep golden crust.

7

While the chicken sears, put the carrots in a small saucepan with 0.25 cup water, a third of the butter, the honey, and salt; cover and cook over medium 6 minutes until just tender.

8

Once the potato pot reaches a rolling boil, set the lid ajar and lower to a steady simmer for 15 to 18 minutes until a knife slides through with no resistance.

9

Flip the thighs, lower the heat to medium, and cook 4 to 5 minutes until firm, the juices run clear, and the thickest part reads 175 F.

10

Uncover the carrots and boil 3 to 4 minutes, shaking the pan, until the liquid cooks down to a glossy glaze; stir in the vinegar and pull off the heat.

11

Move the chicken to a clean plate to rest, lower the skillet to medium, and melt another third of the butter in the drippings.

12

Stir in the garlic and half the thyme leaves for 30 to 45 seconds until fragrant and the garlic just turns pale gold.

13

Sprinkle the flour over and stir 1 minute until it forms a smooth, nutty-smelling paste with no dry spots.

14

Slowly whisk in the broth, scraping up every browned bit, and simmer 3 to 4 minutes until the gravy is smooth and coats a spoon.

15

Return the chicken and its resting juices to the gravy, turn to coat, and switch off the heat so it stays warm.

16

Drain the potatoes in a colander, return them to the hot pot, and mash by hand with the remaining butter, milk, salt, and pepper until creamy.

17

Spoon the mash onto plates, add the chicken and glazed carrots, ladle the gravy over the chicken and mash, and scatter the remaining thyme leaves on top.

Garlic-Herb Chicken Thighs with Pan Gravy, Mash & Glazed Carrots

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Garlic-Herb Chicken Thighs with Pan Gravy, Mash & Glazed Carrots

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands