# What You 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
# How to Make It:
01 - Set oven temperature to 425°F (220°C) and allow to preheat completely.
02 - Pat chicken thighs dry with paper towels. Coat with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 0.5 teaspoon ground black pepper.
03 - In a small bowl, whisk 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 carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and rosemary. Arrange vegetables in a single layer.
05 - Nestle chicken thighs among prepared vegetables, skin side up. Brush chicken generously with half of the honey glaze.
06 - Roast for 25 minutes. Remove from oven, brush chicken with remaining glaze, and gently toss vegetables.
07 - Return pan to oven and roast for an additional 20 minutes, or until chicken skin is golden and crisp and vegetables are tender. Ensure chicken has reached an internal temperature of 165°F (74°C).
08 - Discard rosemary sprigs and allow dish to rest for 5 minutes before serving.
