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
For the 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)
For the 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 oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment.
- Toss carrots, parsnips, potatoes, sweet potato, and onion with olive oil, salt, pepper, thyme, and rosemary. Spread evenly on the pan.
- Pat chicken thighs dry with paper towels. Season lightly with salt and pepper, then place on top of vegetables.
- In a small bowl, whisk together melted butter, honey, garlic, soy sauce, and vinegar. Brush half the sauce over chicken and drizzle some on vegetables.
- Roast for 35–40 minutes, basting chicken with remaining sauce halfway through, until chicken is golden and reaches 165°F internally.
- Broil 2–3 minutes for extra crisp skin if desired.
- Garnish with fresh herbs and serve hot.
Notes
- Mix and match vegetables: turnips, beets, or Brussels sprouts also work.
- Use boneless chicken thighs or breasts, but reduce baking time to avoid overcooking.
- Leftovers reheat well and make great meal-prep lunches.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting / Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: Approximately 15g
- Sodium: Approximately 800mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 5g
- Protein: Approximately 20g
- Cholesterol: Approximately 120mg
