# 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, kosher salt, and ground black pepper until well coated.
03 - Whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, and smoked paprika in a small bowl until well combined.
04 - In a large roasting pan or rimmed baking sheet, combine carrots, parsnips, sweet potato, and red onion. Drizzle with 2 tablespoons olive oil, add salt, black pepper, and rosemary. Toss until vegetables are evenly coated and spread in a single layer.
05 - Nestle chicken thighs among the vegetables, skin side up. Generously brush chicken with half of the prepared honey glaze.
06 - Roast in the preheated oven for 25 minutes.
07 - Remove roasting pan from oven. Brush chicken thighs with the remaining honey glaze and gently toss the vegetables.
08 - Return pan to oven and roast for an additional 20 minutes, or until the chicken skin is golden and crisp, and vegetables are tender. Ensure chicken reaches an internal temperature of 165°F (74°C).
09 - Remove rosemary sprigs and let the dish rest for 5 minutes before serving.
