Honey-Garlic Chicken Thighs with Mashed Potatoes & Roasted Carrots

Ingredients

• 3½–4 lb boneless, skinless chicken thighs
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil, divided
• ½ cup honey
• ⅓ cup low-sodium soy sauce
• 6 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp rice vinegar
• ¼ tsp crushed red pepper flakes (optional)
• 3 lb Yukon Gold potatoes, cut into chunks
• 4 tbsp plant-based butter
• ½–¾ cup unsweetened dairy-free milk or warm chicken broth, as needed
• 2 lb carrots, peeled and cut into even pieces
• 1 tbsp olive oil, for carrots
• ½ tsp garlic powder, for carrots
• Salt and black pepper, for carrots, to taste
• Chopped parsley or sliced green onion tops, optional garnish

Instructions

1. Heat oven to 425°F (220°C). Toss carrots with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread on a large sheet pan and roast 25–35 minutes, turning once, until tender and caramelized.
2. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer 15–20 minutes until fork-tender.
3. Pat chicken dry and season with salt, pepper, and smoked paprika. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear chicken in batches for 3–4 minutes per side until golden; transfer to a plate.
4. Whisk honey, soy sauce, minced garlic, ginger, rice vinegar, and optional red pepper flakes together. Pour into the skillet and simmer for 1–2 minutes, scraping up browned bits.
5. Return chicken and accumulated juices to the skillet, turning to coat. Transfer skillet to the oven and roast about 10–15 minutes, until the thickest pieces reach 165°F (74°C). If your skillet is not oven-safe, move chicken and sauce to a baking dish.
6. Move cooked chicken to a platter. Simmer the pan sauce briefly on the stovetop until slightly thickened, then spoon over chicken. Avoid reducing too far, as honey can scorch.
7. Drain potatoes thoroughly. Mash with plant-based butter and enough warm unsweetened dairy-free milk or chicken broth to reach your preferred texture. Season to taste.
8. Serve honey-garlic chicken with mashed potatoes and roasted carrots. Spoon extra glaze over the chicken and garnish if desired.