Maple Chicken & Carrots

Adapted from Delish.com

INGREDIENTS:

4 boneless skinless chicken breasts

kosher salt

Freshly ground black pepper

4 tbsp. extra-virgin olive oil

1/2 c. apple cider vinegar

6 cloves garlic, minced

1/2 c. maple syrup

4 tbsp. whole-grain mustard

2 tbsp. fresh thyme leaves

Juice of 1  lemon

1 pack (12 oz) baby carrots,  sliced into 1/2” pieces.

DIRECTIONS:

Preheat oven to 425°. Season chicken thighs with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken thighs and sear 2 minutes per side, then remove chicken and transfer to a plate. (Save pan drippings.)

Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over thighs.

In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken is cooked through and carrots are tender, 20 minutes.

Serve with pan sauce.