# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
→ Honey Garlic Glaze
05 - 3 tablespoons honey
06 - 3 tablespoons soy sauce (use tamari for gluten-free)
07 - 4 cloves garlic, minced
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon apple cider vinegar
→ Fall Root Vegetables
10 - 2 medium carrots, peeled and cut into 1-inch pieces
11 - 2 parsnips, peeled and cut into 1-inch pieces
12 - 1 small sweet potato, peeled and cut into 1-inch pieces
13 - 1 large red onion, cut into wedges
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried thyme
16 - ½ teaspoon smoked paprika
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper
→ Garnish
19 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 425°F (220°C).
02 - In a small bowl, whisk together honey, soy sauce, minced garlic, Dijon mustard, and apple cider vinegar to make the glaze. Set aside.
03 - In a large bowl, toss carrots, parsnips, sweet potato, and red onion with olive oil, thyme, smoked paprika, salt, and pepper. Spread the vegetables evenly on a large rimmed baking sheet or roasting pan.
04 - Pat chicken thighs dry with paper towels. Rub with olive oil, salt, and pepper. Arrange chicken thighs, skin-side up, on top of the vegetables.
05 - Brush chicken generously with half of the honey garlic glaze.
06 - Roast for 25 minutes. Remove pan from oven, brush chicken with remaining glaze, and gently toss vegetables.
07 - Return pan to oven and roast an additional 15 minutes, or until chicken reaches 165°F internal temperature and vegetables are tender and caramelized.
08 - Broil for 2-3 minutes for extra browning, if desired.
09 - Rest for 5 minutes. Garnish with fresh parsley before serving.
