# 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 garlic cloves, 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
# Steps:
01 - Set oven temperature to 425°F and allow to fully preheat.
02 - Pat chicken thighs dry with paper towels. Rub with 1 tablespoon olive oil, kosher salt, and ground black pepper to season evenly.
03 - In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, and smoked paprika until well combined.
04 - In a large roasting pan or rimmed baking sheet, toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, salt, black pepper, and rosemary. Spread vegetables in an even layer in the pan.
05 - Nestle chicken thighs among the vegetables, skin side up. Brush chicken generously with half of the honey glaze.
06 - Roast in the oven for 25 minutes to allow chicken skin to begin crisping.
07 - Remove the pan from the oven. Brush chicken with remaining honey glaze and gently toss vegetables to ensure even roasting.
08 - Return to the oven and roast for an additional 20 minutes until chicken skin is deep golden, juices run clear, and vegetables are fork-tender. Chicken should reach an internal temperature of 165°F.
09 - Discard rosemary sprigs. Allow the dish to rest for 5 minutes before serving to retain juices.
