Prep Your Chicken: Pat the chicken thighs dry with paper towels. Season generously with a blend of granulated garlic, red pepper flakes, and oregano. Add salt. Make sure the chicken is well coated with this garlic-forward seasoning mix.
Heat Up the Skillet: Heat 2 tablespoons of ghee in a cast iron skillet over medium-high heat. Once melted and hot, add the seasoned chicken thighs.
Cook the Chicken: Sear the chicken for 7-10 minutes on one side until crispy and golden. Flip and sear the other side for another 7 minutes, ensuring the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Add Garlic and Carrots: Once the chicken is nearly done, toss in 10 garlic cloves and the chopped carrots. Lower the heat and cook for another 10-15 minutes, stirring occasionally to soften the carrots and release the rich garlic aroma.
Finishing Touch: Turn off the heat, and drizzle the entire dish with the garlic-infused honey. The sweetness balances the heat and adds a complex layer of flavor to the dish.
Garnish and Serve: Sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve hot with your favorite side, like mashed potatoes, rice or a light green salad.
