Pin to Board Succulent chicken thighs glazed in honey and fragrant herbs roasted with a colorful array of carrots parsnips sweet potato and red onion. This honey-glazed chicken with roasted root vegetables brings together sweet and savory notes in a one-pan wonder that always makes my kitchen smell incredible and keeps cleanup nice and simple.
This dish has become my default for chilly evenings when I want a hearty dinner but do not want to babysit the stove. The glossy glaze is so loved in my house my kids even request extra veg just to drag through the pan juices.
Ingredients
- Chicken thighs: bone-in and skin-on for the best flavor and juicy texture look for plump pieces with even skin
- Olive oil: quality extra virgin brings a delicious earthiness to both chicken and vegetables
- Kosher salt and ground black pepper: essential for seasoning and that crispy roasted finish
- Honey: gives sweetness and a golden glaze go with local honey for the best fragrance
- Dijon mustard: offers sharpness and balances the sweetness choose a creamy traditional variety
- Apple cider vinegar: brightens the glaze and keeps it from being too heavy pick a brand with live cultures if you can
- Garlic: fresh and minced for aromatic depth always use fresh for the most punch
- Dried thyme: classic herbal notes dried thyme stands up well to the roasting process
- Smoked paprika: adds warm smokiness opt for Spanish smoked paprika for a deeper flavor
- Carrots and parsnips: durable and naturally sweet look for firm pieces without cracks
- Sweet potato: creamy texture and sugars caramelize perfectly pick ones with tight skin
- Red onion: becomes tender and subtly sweet when roasted choose small to medium for balanced flavor
- Fresh rosemary: perfumes the vegetables and the whole kitchen use fresh sprigs or strip and scatter the leaves
Instructions
- Prep the Oven and Pan:
- Set your oven to 425 degrees Fahrenheit. Use a roasting pan large enough to fit all the vegetables and chicken without crowding. This ensures everything browns instead of steaming.
- Season the Chicken:
- Pat chicken thighs dry with paper towels. This removes excess moisture and lets the skin get crisp. Rub each piece with olive oil salt and black pepper. Take a minute to work the seasoning under the skin for extra flavor.
- Make the Honey Glaze:
- In a small bowl whisk together honey Dijon mustard apple cider vinegar minced garlic dried thyme and smoked paprika. You are looking for a thick glossy mixture with small flecks of herbs. Let it sit while the flavors meld.
- Arrange the Vegetables:
- Add carrots parsnips sweet potato and red onion to your roasting pan. Drizzle olive oil over them and sprinkle with salt pepper and fresh rosemary. Toss everything with your hands to coat and spread into an even layer for consistent roasting.
- Nestle and Glaze the Chicken:
- Place chicken thighs skin side up among the vegetables. Spoon or brush half the honey glaze over each thigh making sure to coat the tops generously for the best caramelization.
- First Roast:
- Roast everything for twenty five minutes. This starts the browning process. About midway through I like to rotate the pan for even cooking if your oven has hot spots.
- Glaze and Toss:
- Remove the pan from the oven. Brush chicken thighs with the rest of your glaze. Give the vegetables a gentle toss so they pick up pan juices and more flavor.
- Finish Roasting:
- Return the pan to the oven for another twenty minutes. The chicken skin should turn deep golden and crisp. Vegetables will be fork tender and slightly caramelized at the edges. Check that chicken reaches an internal temperature of one hundred sixty five degrees Fahrenheit.
- Rest and Serve:
- Discard rosemary sprigs. Let everything cool for about five minutes to allow juices to redistribute. I love serving this dish directly from the pan at the table.
Pin to Board Every time I make this I am amazed by how the rosemary leaves perfume the whole house. The smell reminds me of Sunday dinners growing up when my mom would add a bit of something sweet to our roast chicken and everyone clustered around the kitchen for the first slice.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The flavors continue to meld and the chicken stays juicy when reheated gently in a 325-degree oven or microwave. Freeze portions for up to two months though the skin texture will be soft once thawed.
Ingredient Substitutions
Feel free to swap in whatever root veggies are on hand such as butternut squash rutabaga or even turnips for a peppery note. Chicken drumsticks work just as well if you prefer dark meat and can be cooked using the same method. For a vegetarian twist use cubed tofu brushed with the honey glaze and added in the last twenty minutes of roasting.
Serving Suggestions
This dish is plenty hearty on its own but I love pairing it with crusty bread or a mound of fluffy quinoa to soak up any pan juices. A fresh green salad with lemony vinaigrette keeps the meal balanced and bright. For a bigger crowd serve alongside roasted Brussels sprouts or a creamy polenta base.
Pin to Board Whether you serve this honey-glazed chicken at a lively gathering or as a weeknight treat with family anyone who tastes it will go home asking for the recipe. The whole kitchen will smell like comfort and you might just want to add extra vegetables because those caramelized edges are everyone's favorite morsel.
Common Questions
- → Can I use boneless chicken thighs instead?
Boneless thighs can be substituted, but bone-in, skin-on varieties yield juicier and more flavorful results.
- → What vegetables work best for roasting with chicken?
Carrots, parsnips, sweet potatoes, and red onions roast beautifully and absorb flavors, but butternut squash or turnips may also be used.
- → How do I know when the chicken is fully cooked?
The chicken is done when its internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
- → Is this dish suitable for a gluten-free diet?
Yes, the ingredients are naturally gluten-free, but always check the labels on your honey and mustard to be sure.
- → What can I serve alongside this meal?
Crusty bread is excellent for soaking up juices, and a green salad makes a fresh, simple pairing.
- → Can I prepare this dish ahead of time?
Vegetables and glaze can be prepped in advance, but roast just before serving for best texture.