Skillet Chicken Thighs with Honey-Glazed Carrots

From the garden

• 1½ lb carrots, peeled and cut on the bias into 1/2-inch pieces
• 4 sprigs fresh thyme
• 3 cloves garlic, smashed

From the pantry

• 8 bone-in, skin-on chicken thighs — about 2 1/2 lb
• 2 tbsp butter
• 2 tbsp honey
• ½ cup chicken stock
• 1 tbsp olive oil
• 1 tsp apple cider vinegar
• salt — to taste
• black pepper

1. Heat the oven to 400°F. Pat the thighs very dry and season well with salt and pepper — dry skin is what crisps.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Lay the thighs in skin-side down and sear undisturbed 6–8 minutes, until the skin is deep golden and releases easily. Flip, cook 2 minutes more, and set aside on a plate.
3. Pour off all but about 2 tablespoons of fat. Add the butter and carrots and cook 4–5 minutes, tossing, until they pick up color at the edges.
4. Stir in the honey, stock, thyme sprigs, and garlic, scraping up the browned bits. Nestle the thighs on top skin-side up, keeping the skin above the liquid.
5. Transfer to the oven and roast 18–22 minutes, until the chicken reaches at least 165°F (thighs are even better at 175°F) and the carrots are tender.
6. Set the chicken aside and simmer the pan juices a minute or two on the stove until they coat the carrots like a glaze. Stir in the vinegar to balance the sweetness, pull the thyme stems, and serve the thighs over the glazed carrots.