Roasted chicken thighs with carrots and honey
Roast
Roasting
If you had been standing in the hall 2 minutes before this picture was taken, you would have heard me snapping happily away with my camera (I typically take anywhere from 20-40 shots of each dish, increasing my odds of getting a good one I say), quickly followed by "Oh crap! I forgot the parsley." Because garnish is so important. Whatever. Dump some on, snap a few more, and cross my fingers one comes out, because gosh darn it, I'm HUNGRY! A day in the life of a food blogger. After eating this meal, Taylor and I both decided that carrots don't get nearly enough credit. I mean, when you think "vegetable side dish" do you think carrots? No. You think green beans. Asparagus. Broccoli. Brussels sprouts. Salad even. Maybe if carrots were green they'd be taken more seriously? Because they are seriously delicious, almost like candy, when cooked in just the right way. And this recipe, folks, is just the right way: slow roasted with caramelized onions, rich chicken juices, a pinch of cinnamon
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