Honey Glazed Chicken with Roasted Root Vegetables
Honey Glazed Chicken with Roasted Root Vegetables
Ingredients
For the Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs, about 2 pounds total
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 yellow onion, medium, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
For the Honey Glaze
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the chicken thighs, carrots, potatoes, and onion. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, garlic powder, and dried thyme. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min
- 3
Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring the chicken skin is facing up. Try not to overcrowd the pan; use a second baking sheet if necessary.
⏱️ 2 min
- 4
Roast for 25 minutes. While the chicken and vegetables are roasting, prepare the honey glaze.
⏱️ 25 min•🌡️ 400
- 5
In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, soy sauce, minced garlic, and red pepper flakes (if using) until well combined.
⏱️ 3 min
- 6
After 25 minutes, remove the baking sheet from the oven. Brush or spoon about half of the honey glaze over the chicken and vegetables, ensuring everything is coated. Return to the oven and continue roasting for another 10 minutes.
⏱️ 10 min•🌡️ 400
- 7
Remove the baking sheet again. Flip the vegetables and brush the remaining glaze over the chicken and vegetables. Continue roasting for 10-15 more minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized. The glaze should be sticky and slightly browned.
⏱️ 15 min•🌡️ 400
- 8
Once cooked, remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Glazed Chicken with Roasted Root Vegetables
Ingredients
For the Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs, about 2 pounds total
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 yellow onion, medium, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
For the Honey Glaze
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the chicken thighs, carrots, potatoes, and onion. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, garlic powder, and dried thyme. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min - 3
Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring the chicken skin is facing up. Try not to overcrowd the pan; use a second baking sheet if necessary.
⏱️ 2 min - 4
Roast for 25 minutes. While the chicken and vegetables are roasting, prepare the honey glaze.
⏱️ 25 min•🌡️ 400 - 5
In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, soy sauce, minced garlic, and red pepper flakes (if using) until well combined.
⏱️ 3 min - 6
After 25 minutes, remove the baking sheet from the oven. Brush or spoon about half of the honey glaze over the chicken and vegetables, ensuring everything is coated. Return to the oven and continue roasting for another 10 minutes.
⏱️ 10 min•🌡️ 400 - 7
Remove the baking sheet again. Flip the vegetables and brush the remaining glaze over the chicken and vegetables. Continue roasting for 10-15 more minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized. The glaze should be sticky and slightly browned.
⏱️ 15 min•🌡️ 400 - 8
Once cooked, remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Serve immediately.
⏱️ 5 min