Preheat oven to 425°F.

Heat a cast iron skillet (or other oven-proof skillet) over medium-high heat. Pat chicken dry with paper towels and season liberally on both sides with salt and pepper. Add chicken to the skillet, skin-side down and let sear for 4 minutes. Add carrots and place the whole skillet into the oven.

Bake for 10 minutes, then flip the chicken pieces and stir the carrots a bit and return to the oven for another 10 minutes, or until the internal temperature of the chicken reaches 165°F. Remove chicken and carrots to a platter and tent with foil to keep warm.

If there’s a lot of liquid left in the pan, pour off the majority of it, leaving a few tablespoons plus the pan drippings. Place skillet back onto the stovetop over medium-high heat. Add beer, mustard and sugar and bring to a boil. Reduce the heat to medium and allow to reduce, stirring occasionally. Taste the sauce – if it’s too sweet, add more mustard. If it’s not sweet enough, add a little more brown sugar. Add salt and pepper if needed. Remove from heat and stir in butter until melted.

To serve, pour sauce over chicken and carrots, sprinkle on a little parsley and enjoy!