Save to Pinterest Honey-Glazed Chicken with Roasted Root Vegetables brings together tender chicken thighs coated in a sticky honey glaze and a rainbow of earthy vegetables all roasted to golden perfection. This one-pan wonder is my go-to for fall and winter gatherings when I want a comforting meal that makes the whole house smell incredible and cleanup is a breeze.
This dish has seen many Sunday suppers at my table. The day I tried it with a drizzle of apple cider vinegar in the glaze felt like a revelation now it is the kind of dinner I crave when I want food that feels nurturing.
Ingredients
- Chicken thighs with bone and skin: for juicy tenderness and rich taste choose locally sourced if you can
- Olive oil: to help both the chicken and vegetables crisp and brown opt for extra virgin for best flavor
- Kosher salt: to season the chicken deeply avoids metallic aftertaste
- Ground black pepper: for mild heat and depth use freshly ground for more aroma
- Honey: for a layer of sticky sweetness and gorgeous caramelization raw or local honey adds unique floral notes
- Dijon mustard: for brightness and tang always use a smooth type for the glaze
- Apple cider vinegar: melds the honey’s sweetness with acidity for balance look for raw unfiltered for extra complexity
- Garlic cloves: to infuse the glaze with warmth and aromatic spice always go for fresh cloves
- Dried thyme: offers herbaceous notes and blends perfectly throughout
- Smoked paprika: adds a background of gentle smokiness Spanish paprika packs extra punch
- Carrots: peeled and chopped evenly for sweetness and color pick firm specimens without cracks
- Parsnips: similar to carrots but a touch earthier select medium ones for best texture
- Sweet potato: for creamy richness and gentle sweetness opt for deep orange flesh
- Red onion: for color plus a gentle allium bite choose ones with tight shiny skin
- Fresh sprigs rosemary: to perfuse both chicken and veg with fragrance and savor always use fresh if possible
Instructions
- Preheat the Oven:
- Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius to ensure a hot environment for crisp skin and caramelized veggies
- Prepare the Chicken:
- Pat your chicken thighs dry thoroughly with paper towels this is crucial for crispy skin. Rub each thigh with olive oil salt and black pepper massaging it under the skin whenever possible to infuse every bite
- Mix the Honey Glaze:
- In a small bowl combine your honey Dijon mustard apple cider vinegar minced garlic dried thyme and smoked paprika. Whisk until the mixture is smooth and thick this will be both marinade and finishing sauce so make sure no clumps remain
- Arrange Root Vegetables:
- Spread the carrots parsnips sweet potato and red onion in a single layer in your roasting pan. Toss the vegetables with olive oil salt black pepper and tuck rosemary sprigs among them for even flavor distribution
- Nestle and Glaze the Chicken:
- Place the chicken thighs skin side up among the vegetables spacing them so the skin is exposed for browning. Brush each piece generously with half the honey glaze ensure a thick even coat without pooling
- Roast and Glaze Again:
- Roast in the hot oven for 25 minutes. Remove the pan and brush the chicken with the rest of the glaze turning the vegetables slightly so nothing burns
- Finish Roasting:
- Return everything to the oven for another 20 minutes until the chicken skin blisters and crisps and vegetables are fork tender. Test chicken temperature for doneness with a meat thermometer you want 165 degrees Fahrenheit or 74 degrees Celsius at the thickest point
- Rest and Serve:
- Remove rosemary sprigs and allow the dish to rest for about 5 minutes this step lets the juices redistribute and flavors meld for optimal tenderness
Save to Pinterest I will always associate this recipe with the first chilly night of the year when we gather around the oven and dig in straight from the sheet pan
Storage Tips
Cool leftovers completely before transferring to an airtight container Store in the fridge for up to three days Reheat gently in a low oven to keep the skin crispy If freezing place cooled chicken and vegetables in a freezer safe dish and reheat from frozen at 350 degrees Fahrenheit until heated through
Ingredient Substitutions
No parsnips on hand Try rutabaga or extra carrots Butternut squash makes a lovely substitute for sweet potato If you need to avoid mustard a dash of balsamic and extra garlic works in the glaze Add a pinch of chili flakes for heat
Serving Suggestions
Pile everything atop cooked quinoa or wild rice for an even heartier meal Pair alongside crusty bread to mop up the flavorful juices A peppery arugula salad with lemon compliments the rich sweetness perfectly
Save to Pinterest This savory sweet dish is a standout for cozy nights and special gatherings alike. The aroma alone will have everyone gathering in the kitchen for seconds.
Recipe FAQs
- → Can I use boneless, skinless chicken thighs?
Yes, boneless thighs will work, but reduce roasting time by about 10 minutes as they cook faster. Skin-on adds flavor and crispness.
- → What other vegetables pair well in this dish?
Try butternut squash, turnips, beets, or Yukon gold potatoes for varied textures and flavors.
- → Is the glaze very sweet?
The honey adds natural sweetness, balanced by tangy Dijon and vinegar, creating a delicious savory-sweet coating.
- → How can I ensure the chicken stays juicy?
Roast with the skin on and let it rest after baking. Use a thermometer for perfect doneness (165°F/74°C).
- → Can I prepare ahead of time?
Yes, prep chicken and veggies ahead, then assemble and roast when ready. Leftovers reheat well.
- → Is this suitable for gluten-free diets?
Yes, it's naturally gluten-free. Double-check ingredient labels for added gluten or allergens.