For the Chicken + Marinade:

Combine all the marinade ingredients in a large bowl or ziplock bag. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes, up to 24 hours.

For the Goat Cheese Mashed Potatoes:

Preheat oven to 400°F. Place the potatoes on a baking sheet and roast for 45-60 minutes, until very tender when pierced with a fork. Allow to cool slightly, then peel and mash.

In a medium saucepan, heat the milk with the garlic and thyme (if using) over medium heat until steaming and fragrant, about 5 minutes. Discard the garlic and thyme.

Add the mashed potatoes, butter, goat cheese, salt, and pepper to the hot milk. Mash and stir until fully combined and creamy. Taste and adjust seasoning as needed.

For the Carrots:

Toss the carrots with the olive oil, honey, balsamic vinegar, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, tossing halfway, until tender and caramelized.

For the Glaze:

In a small saucepan, combine the balsamic vinegar, honey, orange juice (if using), butter, salt, and pepper. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.

To Serve:

Preheat oven to 400°F. Remove the chicken from the marinade and place skin-side up on a baking sheet. Roast for 25-30 minutes, until the chicken is cooked through. Brush the chicken with the glaze and return to the oven for 5 more minutes.

Serve the chicken with the goat cheese mashed potatoes and roasted carrots. Drizzle any remaining glaze over the top. Enjoy!