# 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 - Set oven temperature to 425°F (220°C) and allow to fully preheat.
02 - Pat chicken thighs dry with paper towels. Rub each 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 rimmed baking sheet, combine carrots, parsnips, sweet potato, and red onion. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and rosemary sprigs. Spread vegetables in an even layer.
05 - Nestle chicken thighs among vegetables with skin side facing up. Brush chicken generously with half of the prepared honey glaze.
06 - Roast for 25 minutes in the preheated oven.
07 - Remove pan from oven. Brush chicken with remaining glaze and gently toss vegetables.
08 - Return pan to oven and continue roasting for 20 minutes, until 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 dish rest for 5 minutes before serving.
