Prepare the marinade:

• Peel and mince the garlic and ginger.
• In a large bowl, whisk together ½ of the minced garlic and ginger (set aside the rest for the carrots), balsamic vinegar, honey, low-sodium soy sauce, and black pepper.

• Make a couple of cuts in each drumstick to help the marinade penetrate.
• Add the drumsticks to the bowl with the marinade and toss to coat thoroughly.
• Transfer the drumsticks to a large baking dish, reserving the marinade in the bowl.

• Place the baking dish in the preheated oven and bake for 10 minutes.
• After 10 minutes, spoon the reserved marinade over the chicken.
• Continue baking for an additional 20-25 minutes, or until the drumsticks are cooked through.

• Wash, peel, and slice the carrots diagonally into ¼-inch pieces.

• Heat a skillet over medium-high heat.
• Coat the bottom of the skillet with 1 tbsp of virgin coconut oil.
• Add the remaining garlic and ginger to the skillet and cook until fragrant, about 15-30 seconds.
• Add the sliced carrots to the skillet, season with salt and pepper, and cook, stirring frequently, until the carrots are tender-crisp and slightly browned, about 8-10 minutes. If the skillet becomes too dry, add a little water.

• Wash and dry the parsley.
• Stir in half of the minced parsley leaves (reserve the rest for garnishing) with the carrots.

• To serve, place the gingered carrots on a plate, add the honey-balsamic glazed drumsticks on top, and garnish with the remaining minced parsley.

Enjoy these Honey Balsamic Glazed Chicken Thighs with Gingered Carrots.