One pan dinners are a cold weather go-to in my kitchen, and when they’re impossibly gorgeous as this is, good taste is sure to follow!
You can of course make this with bone in chicken breast, and I have, but I much prefer the taste of the dark meat, cooked with the bone in and skin still on. Every time I write about this subject, I can picture the meat counter in the mega-sized grocery store and I’m left thinking…” just what do they do with all the bones & skin removed from cut up pieces of chicken?” Which is quickly followed by… “why do they remove the things that give so much taste…?”
I’ve roasted pork loin with honey & thyme which turned out so fantastically delicious, I thought… why not do the same thing with chicken? It’s so neutral it should really pick up the flavours, and be smashingly good! It’s also a nod to my Mom who poured honey over chicken – waaaay before sweet & savoury was cool. It then occurred to me that instead of doing glazed carrots on the side, I should add them to the pan. Gotta love great ideas~
If I were a Brit I’d say this was a doddle to put together. It’s also a recipe that’s so much more than a sum of it’s parts, and like any recipe with so few ingredients, be sure to use quality products – local honey included.
- 4 - 8 pc chicken thighs, 1 - 2 per person, depending on size
- 1 TBSP olive oil
- Kosher salt, for seasoning
- Freshly ground black pepper, for seasoning
- 2 - 3 tsp fresh thyme leaves minced, for seasoning
- 6 - 8 stems fresh thyme, tied into a bundle with kitchen string
- 4 large carrots, peeled, halved and cut into finger sized pieces
- 2 - 3 TBSP approx. pourable local honey
- Preheat oven to 400°
- Season chicken with salt, pepper & minced thyme, and let come to room temperature, about 20 minutes.
- Heat a large oven proof skillet over medium high, and add the olive oil.
- Add chicken pieces skin side down, and cook for about 5 minutes.
- Using the bundled thyme sprigs as a brush, baste the chicken with the pan drippings.
- Pour a bit (approx. 1/2 - 1 tsp) of honey over each chicken piece.
- Add the carrots to the pan, along with the bundled thyme.
- Place pan in the oven and bake for about 15 minutes.
- Remove pan from oven, and turn over the chicken pieces, and the carrots.
- Drizzle another bit of honey over the chicken, and baste again with the thyme bundle (holding it with heat proof tongs)
- Return pan to oven and bake until skin is golden brown, chicken is cooked through, and carrots have some colour, another 15 - 20 minutes, depending on the size of the chicken thighs.
- Remove from oven, baste again using the thyme bundle if you can (or use a spoon)
- Let cool slightly and serve; taking the pan right to the table - using a heat pad underneath.
- This dish is a nice mix of savoury & sweet, with delicious bit of stickiness from the honey.
- *If you use bone-in chicken breasts, adjust the cook time accordingly.