# What You'll Need:
→ 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 - 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.
03 - In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, and smoked paprika until smooth.
04 - In a large roasting pan or rimmed baking sheet, combine carrots, parsnips, sweet potato, and red onion. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and tuck in rosemary sprigs. Toss well and spread vegetables in an even layer.
05 - Nestle chicken thighs among the vegetables, skin side up. Brush the chicken generously with half of the honey glaze.
06 - Roast in the preheated oven for 25 minutes.
07 - Remove pan from oven and brush chicken with the remaining honey glaze. Gently toss the vegetables.
08 - Return pan to oven and roast 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 (74°C).
09 - Remove rosemary sprigs. Allow to rest for 5 minutes before serving.
