plate of honey thyme roasted chicken thighs and carrots

Honey, Thyme Roasted Chicken Thighs & Carrots



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. 

Honey, Thyme Roasted Chicken Thighs & Carrots
Serves 4
Local honey tenderizes, while fresh thyme perfumes and adds flavour to bone-in chicken thighs & carrots - a fantastic mid-week one pan meal!
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Cook Time
45 min
Total Time
1 hr 15 min
Cook Time
45 min
Total Time
1 hr 15 min
  1. 4 - 8 pc chicken thighs, 1 - 2 per person, depending on size
  2. 1 TBSP olive oil
  3. Kosher salt, for seasoning
  4. Freshly ground black pepper, for seasoning
  5. 2 - 3 tsp fresh thyme leaves minced, for seasoning
  6. 6 - 8 stems fresh thyme, tied into a bundle with kitchen string
  7. 4 large carrots, peeled, halved and cut into finger sized pieces
  8. 2 - 3 TBSP approx. pourable local honey
  1. Preheat oven to 400°
  2. Season chicken with salt, pepper & minced thyme, and let come to room temperature, about 20 minutes.
  3. Heat a large oven proof skillet over medium high, and add the olive oil.
  4. Add chicken pieces skin side down, and cook for about 5 minutes.
  5. Using the bundled thyme sprigs as a brush, baste the chicken with the pan drippings.
  6. Pour a bit (approx. 1/2 - 1 tsp) of honey over each chicken piece.
  7. Add the carrots to the pan, along with the bundled thyme.
  8. Place pan in the oven and bake for about 15 minutes.
  9. Remove pan from oven, and turn over the chicken pieces, and the carrots.
  10. Drizzle another bit of honey over the chicken, and baste again with the thyme bundle (holding it with heat proof tongs)
  11. 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.
  12. Remove from oven, baste again using the thyme bundle if you can (or use a spoon)
  13. Let cool slightly and serve; taking the pan right to the table - using a heat pad underneath.
  14. This dish is a nice mix of savoury & sweet, with delicious bit of stickiness from the honey.
  1. *If you use bone-in chicken breasts, adjust the cook time accordingly.
farm girl city chef


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