# What to Use:
→ 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 Prepare:
01 - Preheat the oven to 425°F (220°C).
02 - Pat the 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 the 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 the 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 the vegetables into an even layer.
05 - Nestle the seasoned chicken thighs among the vegetables, skin side up. Brush the chicken generously with half the honey glaze.
06 - Roast in the oven for 25 minutes.
07 - Remove the pan from the oven. Brush the chicken with the remaining honey glaze and gently toss the vegetables.
08 - Return the pan to the oven and roast for an additional 20 minutes, or until the chicken skin is golden, crisp, and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
09 - Discard the rosemary sprigs and allow the dish to rest for 5 minutes before serving.
