Honey Garlic Chicken Fall Vegetables (Print)

Juicy chicken and fall vegetables coated in honey garlic glaze, roasted to perfection in a single pan for delicious simplicity.

# Components:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper

→ Honey Garlic Glaze

05 - 3 tablespoons honey
06 - 3 tablespoons soy sauce (use tamari for gluten-free)
07 - 4 cloves garlic, minced
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon apple cider vinegar

→ Fall Root Vegetables

10 - 2 medium carrots, peeled and cut into 1-inch pieces
11 - 2 parsnips, peeled and cut into 1-inch pieces
12 - 1 small sweet potato, peeled and cut into 1-inch pieces
13 - 1 large red onion, cut into wedges
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried thyme
16 - ½ teaspoon smoked paprika
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper

→ Garnish

19 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F (220°C).
02 - In a small bowl, whisk together honey, soy sauce, minced garlic, Dijon mustard, and apple cider vinegar to make the glaze. Set aside.
03 - In a large bowl, toss carrots, parsnips, sweet potato, and red onion with olive oil, thyme, smoked paprika, salt, and pepper. Spread the vegetables evenly on a large rimmed baking sheet or roasting pan.
04 - Pat chicken thighs dry with paper towels. Rub with olive oil, salt, and pepper. Arrange chicken thighs, skin-side up, on top of the vegetables.
05 - Brush chicken generously with half of the honey garlic glaze.
06 - Roast for 25 minutes. Remove pan from oven, brush chicken with remaining glaze, and gently toss vegetables.
07 - Return pan to oven and roast an additional 15 minutes, or until chicken reaches 165°F internal temperature and vegetables are tender and caramelized.
08 - Broil for 2-3 minutes for extra browning, if desired.
09 - Rest for 5 minutes. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • Ready in just one hour from start to finish
  • Uses simple pantry ingredients you likely already have
  • Requires minimal cleanup with just one pan
  • Packed with nutritious fall vegetables
  • Gluten-free and dairy-free friendly
02 -
  • Perfect internal temperature for chicken thighs is 165°F
  • Root vegetables should be cut into similar sizes for even cooking
  • The dish naturally creates its own flavorful sauce in the pan
  • The recipe is easily adaptable for different dietary needs
  • Leftovers taste even better the next day as flavors continue to develop

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