Maple Chicken & Carrots

• Gluten free
• Paleo

• Meat

  • 4 Chicken thighs, bone-in skin-on

• Produce

  • 3 Carrots, large
  • 3 cloves Garlic
  • 1/2 Lemon, Juice of
  • 1 tbsp Thyme, fresh leaves

• Condiments

  • 1/4 cup Maple syrup
  • 2 tbsp Mustard, whole grain

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 2 tbsp Olive oil, Extra Virgin

Found on delish.com

Description

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 lemon
• 3 large carrots, peeled and sliced into 1/4”-thick rounds

Directions

• Preheat oven to 425 degrees F. 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. Remove chicken thighs and transfer to a plate. (Save pan drippings.)Add 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.In 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.Serve with pan sauce.