Save Pin This comforting honey-glazed chicken with roasted root vegetables brings together juicy chicken thighs sweet and savory glaze and hearty chunks of carrot parsnip sweet potato and red onion all nestled in one pan. It is the sort of meal that makes your kitchen smell irresistible and brings everyone to the table perfect after a long chilly day or anytime you want a hearty main dish without a lot of fuss.
The first time I made this for friends on a rainy Sunday the kitchen fell quiet except for everyone praising the crispy chicken skin and sweet roasted veggies. Now it is my go-to Sunday supper when I want something that feels special but is low maintenance.
Ingredients
- Chicken thighs: bring juicy flavor and their skin crisps up perfectly when roasted so look for thighs with pale pink fresh skin and avoid any with gray patches
- Olive oil: gives everything richness and encourages browning so use a good extra-virgin if possible
- Kosher salt and black pepper: season the chicken and veggies throughout try freshly ground pepper for a more robust flavor
- Honey: adds a touch of sticky sweetness that caramelizes in the oven choose local or raw honey for extra dimension
- Dijon mustard: gives the glaze a tangy kick and helps the sauce cling to the chicken look for one with simple ingredients and no added sweeteners
- Apple cider vinegar: balances honey's sweetness with vibrant acidity unfiltered vinegar brings a hint of fruitiness
- Garlic: infuses the glaze with aromatic punch always use fresh cloves for best results
- Dried thyme: offers woodsy depth or swap for fresh if you have it
- Smoked paprika: supplies gentle warmth and a subtle smoky background
- Carrots and parsnips: add earthiness and natural sweetness firm and brightly colored ones are best
- Sweet potato: brings more sweetness and a creamy texture pick ones with tight clean skin
- Red onion: roasts up soft and slightly charred enhancing the dish's aroma and overall flavor
- Fresh rosemary sprigs: perfume both chicken and veggies sturdy stems are a sign of freshness
Instructions
- Prep and Season the Chicken:
- Pat chicken thighs dry with paper towels to ensure crisp skin then rub every piece with olive oil salt and black pepper making sure to coat evenly under the skin too.
- Make the Honey Glaze:
- In a small bowl whisk together honey Dijon mustard apple cider vinegar finely minced garlic dried thyme and smoked paprika until silky and smooth. Scrape every bit out with a spatula so you get all the flavors.
- Prepare the Vegetables:
- Toss chopped carrots parsnips sweet potato and red onion with olive oil salt pepper and the rosemary sprigs in a roasting pan or large rimmed baking sheet. Use your hands to coat each piece and spread everything in a single layer for even roasting.
- Arrange and Glaze the Chicken:
- Nestle chicken thighs directly onto the vegetables skin side up. Brush each thigh generously with half the honey glaze making sure it drips over the edges. Let the chicken sit for a moment while the oven preheats it helps the glaze soak in.
- Roast Part One:
- Slide the pan into a fully preheated 425 degree oven. Roast for 25 minutes until the glaze starts to caramelize and the kitchen fills with herbal aromas.
- Brush and Toss Again:
- Remove the pan from the oven using tongs or a spatula to flip and stir vegetables so nothing sticks. Brush the chicken with the remaining glaze being careful to coat every nook. Gently toss vegetables to keep them moist and to soak up any glaze that dripped down.
- Roast to Finish:
- Return the pan to the oven and roast for 20 more minutes. The chicken skin should be unmistakably golden and crackling the vegetables tender and caramelized. Double check the chicken's internal temperature with a meat thermometer aiming for 165 degrees in the thickest part.
- Rest and Serve:
- Remove the rosemary sprigs and let everything rest for five minutes so the juices settle. Serve straight from the pan or arrange on a platter for a family style dinner.
Save Pin The smoked paprika is my secret favorite here its gentle warmth makes the glaze unforgettable. Every time I make this for my family the scent alone reminds us of special weekends when everyone’s schedule aligned and we could savor a meal together.
Storage Tips
Leftovers keep in a tightly covered container in the fridge for up to three days. For best texture reheat on a sheet pan in a hot oven so the chicken skin crisps back up. This one also freezes surprisingly well wrap portions tightly and you will have a homemade meal ready in a pinch.
Ingredient Substitutions
You can swap butternut squash for parsnips or add regular potatoes if that is what you have. Use maple syrup instead of honey for a maple variation. If you are out of Dijon mustard stone ground works in a pinch.
Serving Suggestions
This dish does not need much else just warm up your favorite bread to mop up juices or toss together a quick green salad. Sometimes I add a handful of fresh parsley or a squeeze of lemon just before serving for a bright finish.
Cultural and Historical Context
Roasting meat and root vegetables together is classic in North American kitchens especially during colder months. The honey glaze is a nod to old-fashioned holiday recipes that paired sweetness with savory roast chicken or pork.
Save Pin This dish is true comfort in a pan. The sweet glaze and crisp chicken guarantee empty plates every time.
Recipe FAQs
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs work well, though you may need to reduce roasting time to ensure juicy, tender meat.
- → What other vegetables pair well here?
Try swapping in turnips, butternut squash, or Yukon potatoes for extra variety and flavor.
- → How do I know the chicken is cooked through?
The chicken is ready when the skin is golden and a thermometer in the thickest part reads 165°F (74°C).
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but always check honey and mustard labels to be certain.
- → How can I add more depth of flavor?
Add a splash of white wine to the pan before roasting or increase fresh herbs for enhanced taste.
- → Can leftovers be reheated?
Leftovers reheat beautifully in the oven at 350°F until warmed through. Cover with foil to prevent drying out.