# 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 garlic cloves, 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 preheat fully.
02 - Pat chicken thighs dry thoroughly with paper towels. Rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper until evenly coated.
03 - In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, and smoked paprika until smooth and well combined.
04 - In a large roasting pan or rimmed baking sheet, toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and rosemary sprigs. Arrange vegetables in an even layer.
05 - Nestle the prepared chicken thighs among the vegetables, skin side up. Brush chicken generously with half of the honey glaze.
06 - Roast in preheated oven for 25 minutes.
07 - Remove the roasting pan from oven. Brush chicken thighs with the remaining honey glaze. Toss vegetables gently to ensure even cooking.
08 - Return the pan to the oven and roast for an additional 20 minutes, or until chicken skin is golden and crisp and vegetables are tender. Internal temperature of chicken should reach 165°F (74°C).
09 - Remove rosemary sprigs. Let the dish rest for 5 minutes before plating and serving.
