Sweet honey glaze coats chicken and tender root veggies, all roasted together for a delicious, comforting dish.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 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 - 1/2 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 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 sprigs fresh rosemary
# How To Make It:
01 - Preheat oven to 425°F (220°C).
02 - Pat chicken thighs dry with paper towels. Rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper.
03 - In a small mixing bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, and smoked paprika until smooth.
04 - In a large roasting pan or rimmed baking sheet, toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and rosemary sprigs. Spread vegetables in an even layer.
05 - Nestle chicken thighs among the vegetables, skin side up. Brush chicken generously with half the honey glaze.
06 - Roast for 25 minutes.
07 - Remove pan from oven and brush chicken with remaining glaze. Gently toss vegetables.
08 - Return pan to oven and roast for an additional 20 minutes, or until chicken skin is golden and crisp and vegetables are tender. Chicken should reach an internal temperature of 165°F (74°C).
09 - Remove rosemary sprigs. Allow to rest for 5 minutes before serving.
