Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs)
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, smashed into a paste
  • 1 tbsp fresh rosemary, finely minced
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb whole carrots, peeled and halved lengthwise
  • 1 tbsp honey
  • 1 tbsp avocado oil
  • 1/2 tsp cumin seeds
  • 1 tsp lemon zest

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin. Create a paste with the garlic, rosemary, thyme, olive oil, salt, and pepper.
  2. Rub the herb paste under and over the chicken skin. Allow the meat to temper at room temperature for 20 minutes to ensure even cooking.
  3. Preheat oven to 400°F (205°C) and place a heavy-rimmed baking sheet inside to preheat.
  4. Toss the peeled and halved carrots with avocado oil, honey, and cumin seeds.
  5. Carefully place chicken thighs on the hot baking sheet. Roast for 15 minutes until the fat begins to render and sizzle.
  6. Add the carrots to the baking sheet and arrange around the chicken. Roast for an additional 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and carrots are glazed and tender.
  7. Garnish with fresh lemon zest before serving to brighten the roasted flavors.