Ingredients
Main Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 medium potatoes, cut into chunks
- 1 small sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary (or 1 tbsp fresh)
Honey Garlic Butter Sauce
- 4 tbsp unsalted butter, melted
- 3 tbsp honey
- 4 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar (or lemon juice)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet or roasting pan with parchment paper to prevent sticking and for easy cleanup.
- Prepare Vegetables: In a large bowl, toss the carrots, parsnips, potatoes, sweet potato, and red onion with olive oil, salt, black pepper, thyme, and rosemary. Spread the seasoned vegetables evenly on the prepared baking sheet.
- Season Chicken: Pat the chicken thighs dry with paper towels to help them crisp up. Lightly season with salt and pepper, then place them on top of the arranged vegetables on the baking sheet.
- Make Sauce and Initial Basting: In a small bowl, whisk together the melted butter, honey, minced garlic, soy sauce, and apple cider vinegar. Brush half of this honey garlic butter sauce generously over the chicken thighs and drizzle some onto the vegetables.
- Roast: Place the baking sheet in the preheated oven and roast for 35 to 40 minutes. Halfway through the cooking time, baste the chicken with the remaining sauce to enhance flavor and moisture. Cook until the chicken is golden and an internal temperature of 165°F (74°C) is reached.
- Optional Crisping: For extra crispy skin, switch your oven to broil and broil the chicken for 2 to 3 minutes, watching carefully to avoid burning.
- Serve: Garnish with fresh herbs if desired and serve the honey garlic butter chicken hot with the roasted root vegetables for a comforting meal.
Notes
- Mix and match vegetables: turnips, beets, or Brussels sprouts also work wonderfully with this recipe.
- Use boneless chicken thighs or breasts if preferred, but reduce the baking time to prevent overcooking.
- Leftovers reheat well and make great meal-prep lunches for the week.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
