Ingredients
4 bone-in skin-on chicken thighs
kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/4 c. apple cider vinegar
3 cloves garlic, minced
1/4 c. maple syrup
2 tbsp. whole-grain mustard
1 tbsp. fresh thyme leaves
Juice of 1/2 a lemon
3 large carrots, peeled and sliced into 1/4”-thick rounds
Preparation
Step 1Preheat oven to 425°. Season chicken thighs with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken thighs and sear 2 minutes per side, then remove chicken and transfer to a plate. (Save pan drippings.) Step 2Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over thighs. Step 3In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken is cooked through and carrots are tender, 20 minutes. Step 4Serve with pan sauce.
