# Ingredient List:
→ 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
# Directions:
01 - Set oven temperature to 425°F. Allow to preheat fully before continuing.
02 - Pat chicken thighs dry using paper towels. Rub thoroughly with 1 tablespoon olive oil, kosher salt, and 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 fully combined.
04 - In a large roasting pan or on a rimmed baking sheet, toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, salt, black pepper, and fresh rosemary sprigs. Distribute vegetables in an even, single layer.
05 - Nestle chicken thighs among the arranged vegetables, placing them skin side up. Brush the chicken generously with half the honey glaze.
06 - Roast in preheated oven for 25 minutes.
07 - Remove pan from oven. Brush chicken with remaining glaze. Toss vegetables gently to ensure even roasting.
08 - Return roasting pan to oven and continue roasting 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.
09 - Remove rosemary sprigs and allow to rest for 5 minutes before serving.
