# 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 Steps:
01 - Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
02 - Pat chicken thighs dry thoroughly with paper towels. Rub with 1 tablespoon olive oil, sprinkle with 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 smooth.
04 - In a large roasting pan or rimmed baking sheet, toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, salt, black pepper, and rosemary sprigs. Spread vegetables in a single, even layer.
05 - Nestle the chicken thighs among the vegetables, skin side up. Brush each thigh generously with half of the prepared honey glaze.
06 - Roast in preheated oven for 25 minutes.
07 - Remove pan from oven. Brush chicken with remaining honey glaze and gently toss vegetables for even roasting.
08 - Return pan to oven and roast for an additional 20 minutes, or until chicken skin is crisp and golden, vegetables are tender, and internal temperature of chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
09 - Remove rosemary sprigs and let dish rest for 5 minutes before serving.
