Luck of the Irish Chicken with Colcannon and Buttered Carrots

Step 1: Marinate the Chicken

In a large ziplock bag, combine the chicken thighs, Guinness, minced garlic, thyme, rosemary, salt, and black pepper. Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results.

• 4 chicken thighs
• 1 cup Guinness
• 4 cloves garlic (minced)
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper

Step 2: Sear the Chicken

Preheat the oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. Remove the chicken thighs from the marinade, allowing any excess liquid to drip off. Place the chicken thighs skin-side down in the hot skillet and sear for 3-4 minutes, or until the skin is crispy and browned. Flip the chicken thighs over and transfer the skillet to the preheated oven.

Step 3: Bake the Chicken

Bake the chicken for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 4: Prepare the Colcannon

Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the butter and shredded cabbage to the pot and mash until creamy. Season with salt and black pepper to taste.

• 4 medium potatoes (cubed)
• 4 tablespoons butter
• 2 cups shredded cabbage
• Salt and black pepper to taste

Step 5: Prepare the Buttered Carrots

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the sliced carrots and honey. Cook, stirring occasionally, for 8-10 minutes, or until the carrots are tender and coated in the honey butter glaze.

• 2 tablespoons butter
• 4 medium carrots (sliced)
• 2 tablespoons honey

Step 6: Serve

Serve the Luck of the Irish Chicken alongside the colcannon and buttered carrots. Enjoy this delicious and comforting Irish meal!