Save to Pinterest Succulent chicken thighs glazed in honey and fragrant herbs roast perfectly alongside a colorful mix of carrots, parsnips, sweet potatoes, and red onions This is a one-pan dinner you can pull together with minimal fuss yet delivers seriously cozy vibes for any weeknight or family meal
This dish quickly became a dinner hero in my home after a long chilly day The sticky-sweet glaze always draws my family to the table before it's out of the oven
Ingredients
- Bone-in skin-on chicken thighs: give maximum flavor and stay moist throughout roasting Choose ones with plump meat and even skin
- Olive oil: helps crisp the chicken and coats vegetables for lovely roasting Pick robust extra virgin olive oil if available
- Kosher salt: evenly seasons chicken and veg For the best flavor use flaky salt and taste as you go
- Ground black pepper: adds subtle heat and depth Grate fresh pepper if possible
- Honey: flavors and glazes the chicken Opt for local or raw honey for best aroma
- Dijon mustard: adds tang and helps caramelization For bold flavor use traditional French Dijon
- Apple cider vinegar: balances the sweetness Look for unfiltered cider vinegar for complexity
- Fresh garlic: brings punchy aroma Crush cloves for stronger flavor
- Dried thyme: is aromatic and blends perfectly If available use fresh thyme for a brighter note
- Smoked paprika: deepens the glaze and offers gentle smokiness Choose Spanish paprika for quality
- Carrots: are sweet and bring vibrant color Pick firm and evenly sized ones
- Parsnips: add earthiness and a soft tenderness Choose pale unblemished roots
- Sweet potato: offers creamy texture and gentle sweetness Pick small to medium size for the sweetest flesh
- Red onion: roasts to a gentle jammy finish Look for onions with firm papery skins
- Fresh rosemary: perfumes the tray with woodsy flavor Pick fresh bright green sprigs without drying tips
Instructions
- Prepare the Oven:
- Preheat your oven to 425 degrees Fahrenheit This high heat caramelizes the glaze and ensures crispy chicken skin
- Season the Chicken:
- Pat chicken thighs very dry using paper towels Rub each piece all over with olive oil salt and black pepper Take extra care to coat under the skin for full flavor
- Mix the Honey Glaze:
- In a bowl whisk together honey Dijon mustard apple cider vinegar minced garlic thyme and smoked paprika Whisk until smooth and aromatic The glaze should taste bold and just a bit tangy
- Prepare the Vegetables:
- In your roasting pan toss the chopped carrots parsnips sweet potato and red onion with olive oil salt and black pepper Add fresh rosemary sprigs and turn the vegetables to coat fully Spread into a single even layer
- Arrange and Glaze the Chicken:
- Nestle the chicken thighs skin side up among the vegetables Make sure some vegetables tuck just under the edges for extra flavor Brush the chicken generously with half the honey glaze coating thickly but not drowning the pieces
- First Roast:
- Place the pan in the oven Roast for 25 minutes The chicken should start to get golden and the vegetables soften
- Glaze Again and Toss:
- Remove the pan from the oven Brush the chicken with the remaining glaze Use tongs or a spatula to turn and toss the vegetables gently so they roast evenly
- Finish Roasting:
- Return the pan to the oven Roast for an additional 20 minutes The chicken skin should be crisp and caramelized Check the internal temperature with a meat thermometer for at least 165 degrees Fahrenheit The vegetables should be fork-tender
- Rest and Serve:
- Carefully remove the rosemary sprigs Let everything rest for 5 minutes to settle and become extra juicy Serve right from the pan while warm
Save to Pinterest There is something magical about using honey in a savory dish For me it brings back memories of fall farmers markets when I first experimented with this glaze My kids loved how the sweet notes mellowed those hearty vegetables
Storage Tips
This dish keeps well in an airtight container in the refrigerator for up to three days If you want to keep the skin crispy store the chicken and vegetables separately and reheat in a hot oven rather than the microwave
Ingredient Substitutions
You can swap any of the root vegetables for butternut squash rutabaga or even cauliflower in a pinch Maple syrup is a good alternative to honey though the final flavor will be slightly deeper For extra-savory flavor try adding a splash of white wine to the pan before baking
Serving Suggestions
Pile the chicken and veggies over fluffy rice or quinoa for a more filling meal A wedge of crusty bread is the perfect partner for soaking up the pan juices If you want to brighten the plate serve with a simple arugula salad tossed in lemon
Cultural or Historical Context
Honey roasted meats have roots in American comfort food but similar combinations show up in cuisines across the world Honey and herbs have long paired with roast chicken in both French and Middle Eastern kitchens Roasting in one pan is a classic method for busy families seeking satisfying results
Seasonal Adaptations
Try rainbow carrots baby turnips or new potatoes in the spring Swap in delicata squash or pumpkin cubes as autumn arrives Use whichever herbs are fresh from your garden rosemary sage and thyme all work beautifully
Success Stories
Friends have told me this is their favorite way to introduce picky eaters to new vegetables The first time I made it on a snowy winter night the kitchen smelled so incredible my family came running before the timer even beeped It is always a hit at casual Sunday dinners
Freezer Meal Conversion
To turn this into a freezer meal chill roasted chicken and vegetables separately then package in labeled bags Freeze for up to two months Thaw in the fridge overnight and reheat in a 375 degree oven until hot and bubbly
Save to Pinterest This honey-glazed chicken and root vegetables recipe is destined to earn a permanent spot on your dinner rotation A little sweetness and a lot of homey comfort in every bite