Description
Juicy chicken thighs roasted with hearty root vegetables and coated in a sweet-savory honey garlic butter sauce. A wholesome, comforting one-pan dinner perfect for busy nights or Sunday suppers.
Ingredients
Chicken and Vegetables
- 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 and Prepare Pan: Preheat oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Vegetables: In a large bowl, toss carrots, parsnips, potatoes, sweet potato, and onion with olive oil, salt, pepper, thyme, and rosemary until evenly coated. Spread the vegetables in a single layer on the prepared pan.
- Prepare Chicken: Pat chicken thighs dry with paper towels to remove excess moisture. Season lightly with salt and pepper. Place the chicken thighs skin-side up on top of the bed of vegetables.
- Make Sauce and Apply: In a small bowl, whisk together melted butter, honey, minced garlic, soy sauce, and apple cider vinegar until well combined. Brush half of this honey garlic butter sauce generously over the chicken thighs and drizzle some sauce over the vegetables.
- Roast: Place the pan in the oven and roast for 35–40 minutes. Halfway through cooking, baste the chicken with the remaining honey garlic butter sauce to enhance flavor and moisture. Check that the chicken reaches an internal temperature of 165°F (74°C) for doneness.
- Optional Broil for Crispness: For extra crispy skin, switch oven to broil and broil the chicken for 2–3 minutes, keeping a close eye to prevent burning.
- Serve: Remove from oven, garnish with fresh herbs if desired, and serve hot as a hearty and satisfying meal.
Notes
- You can swap in other root vegetables like turnips, beets, or Brussels sprouts to vary the flavor and texture.
- For a quicker option, use boneless chicken thighs or breasts but reduce baking time to prevent overcooking.
- Leftovers store well in the refrigerator and make excellent meal-prep lunches for the week.
- To keep this recipe gluten-free, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
