Honey Balsamic Chicken Goat Cheese (Print-Friendly Version)
Sticky-sweet balsamic chicken served over goat cheese mash with caramelized carrots and fresh herbs.
# What You’ll Need to Make This:
→ Chicken and Marinade
01 -
680 g bone-in, skin-on chicken thighs
02 -
30 ml honey
03 -
60 ml balsamic vinegar
04 -
15 ml olive oil
05 -
5 ml Dijon mustard (optional)
06 -
5 g salt
07 -
Freshly ground black pepper, to taste
08 -
2–3 g ground cumin (optional)
09 -
Zest from 1/2 orange (optional)
10 -
1 g dried thyme or rosemary
11 -
3 garlic cloves, finely grated
12 -
1 g Aleppo pepper (optional)
13 -
2 g fresh ginger, grated (optional)
→ Goat Cheese Mashed Potatoes
14 -
900–1100 g Yukon gold potatoes, washed and scored
15 -
60 g unsalted butter, softened
16 -
240 ml whole milk, at room temperature
17 -
2 garlic cloves, smashed (optional)
18 -
Fresh thyme sprigs (optional)
19 -
115 g fresh goat cheese, at room temperature
20 -
Salt and freshly ground black pepper, to taste
→ Roasted Carrots
21 -
8–10 medium carrots, trimmed, washed, halved or quartered lengthwise
22 -
30 ml olive oil
23 -
15 ml honey
24 -
15 ml balsamic vinegar
25 -
3 g salt
26 -
Freshly ground black pepper, to taste
27 -
Zest from 1/2 orange (optional)
28 -
Fresh thyme sprigs (optional, for roasting)
→ Balsamic Honey Glaze
29 -
30 ml balsamic vinegar
30 -
15 ml honey
31 -
15 ml fresh orange juice (optional)
32 -
15 g unsalted butter
33 -
Pinch of salt
34 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Whisk balsamic vinegar, honey, olive oil, Dijon mustard, salt, black pepper, cumin, orange zest, thyme, garlic, Aleppo pepper, and ginger in a large bowl until well combined.
02 -
Add chicken thighs to the marinade and toss thoroughly to coat. Cover and refrigerate for 30 minutes to 2 hours, up to a maximum of 4 hours.
03 -
While the chicken marinates, place scored potatoes in a large pot, cover with cold water by 2.5 cm, season generously with salt, and bring to a boil. Simmer 20–30 minutes until fork-tender.
04 -
Preheat oven to 175°C.
05 -
Remove chicken from the fridge and let stand at room temperature. In a baking dish, toss carrots with olive oil, honey, balsamic vinegar, salt, pepper, and orange zest. Arrange in a single layer. Place chicken pieces skin-side up on a foil-lined tray.
06 -
Place the chicken and prepared carrots in the oven. Bake for 35–45 minutes, or until chicken reaches 71°C internal temperature. Check the carrots after 35 minutes and remove if caramelized and tender.
07 -
While chicken and carrots roast, combine the milk and butter in a saucepan and warm gently over medium-low heat with garlic and thyme. Simmer briefly for infusion and strain out solids.
08 -
Drain boiled potatoes and remove the skins. Mash or rice potatoes, gradually adding the warm milk and butter infusion until smooth. Fold in goat cheese and season with salt and pepper to taste. Cover to keep warm.
09 -
In a small pan over medium heat, combine balsamic vinegar, honey, orange juice, salt, and black pepper. Simmer 2–3 minutes until thickened, then remove from heat and stir in butter until glossy.
10 -
Arrange mashed potatoes on each serving plate. Top with roasted chicken thighs and spoon over glaze. Serve with roasted carrots alongside.
# Extra Tips:
01 -
Allow chicken to marinate for deeper flavor, but do not exceed recommended marinating time to preserve texture.
02 -
For extra creamy mashed potatoes, use a potato ricer and add milk gradually.
03 -
Roasting the carrots with fresh thyme infuses an aromatic herbal note.