Juicy chicken glazed with honey, oven-roasted with carrots, sweet potato, and parsnips for hearty flavor.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon ground black pepper
→ Honey Glaze
05 - 3 tablespoons honey
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon apple cider vinegar
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried thyme
10 - 0.5 teaspoon smoked paprika
→ Root Vegetables
11 - 2 medium carrots, peeled and cut into 1-inch pieces
12 - 2 parsnips, peeled and cut into 1-inch pieces
13 - 1 medium sweet potato, peeled and cut into 1-inch cubes
14 - 1 small red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - 0.5 teaspoon salt
17 - 0.25 teaspoon black pepper
18 - 2 sprigs fresh rosemary
# How To Make It:
01 - Set oven to 425°F. Allow to fully preheat before beginning further preparation.
02 - Dry chicken thighs thoroughly with paper towels. Coat with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 0.5 teaspoon ground black pepper.
03 - In a small bowl, combine honey, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, and smoked paprika. Whisk until smooth.
04 - Place carrots, parsnips, sweet potato, and red onion into a large roasting pan. Add 2 tablespoons olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and rosemary sprigs. Toss well to coat and spread evenly.
05 - Nestle prepared chicken thighs, skin side up, among vegetables in the roasting pan. Brush thighs with half of the honey glaze.
06 - Roast for 25 minutes, uncovered.
07 - Remove pan from oven. Thoroughly brush chicken with remaining glaze. Gently stir vegetables.
08 - Return pan to oven for an additional 20 minutes, or until chicken skin is crisp and vegetables are tender. Ensure chicken reaches 165°F internal temperature.
09 - Discard rosemary sprigs. Allow dish to rest for 5 minutes before plating and serving.
