Save to Pinterest Honey-Glazed Chicken with Roasted Root Vegetables is the kind of meal that makes chilly evenings feel extra warm. Juicy, golden brown chicken thighs get a sticky hug of honey and mustard, then roast together with a tangle of sweet carrots, earthy parsnips, creamy sweet potato, and tangy onion. All the goodness mingles in one pan so every bite is loaded with bold flavor and cozy nostalgia.
I first made this recipe when my garden was overflowing with root veggies and my family begged for something hearty. The honey glaze creates this magical glossy finish on the chicken and transforms even simple veggies into something special. It quickly became our Sunday favorite.
Ingredients
- Chicken thighs: with bone and skin both create juiciness and crispy texture on top Choose ones that look plump with pale yellow skin
- Olive oil: coats the chicken and veggies to promote browning Fruity extra virgin olive oil adds the best flavor
- Kosher salt: brings out the natural taste of each ingredient and seasons evenly Look for coarse crystals for better control when sprinkling
- Ground black pepper: for a subtle kick of heat and balance Freshly ground pepper is especially aromatic
- Honey: creates that signature caramelized glaze Use local or raw honey for deeper flavor
- Dijon mustard: gives the glaze its tangy punch Choose one with clean simple ingredients
- Apple cider vinegar: brightens the dish and softens the sweetness of honey
- Garlic: adds savory depth and aroma Minced fresh garlic is best choose cloves that feel firm and smell strong
- Dried thyme: brings rustic herbal notes that never overpower Freshly opened spices are more aromatic
- Smoked paprika: intensifies color and gives subtle smoky undertones Opt for Spanish smoked paprika if possible
- Carrots: add natural sweetness and color Firm and deeply orange carrots will roast up best
- Parsnips: give a nutty earthy flavor Select ones that are smooth and not woody
- Sweet potato: lends creamy texture and a hint of sugar Choose brightly colored and unblemished roots
- Red onion: roasts down mellow and a little sweet Purple skinned onions with shiny skins indicate freshness
- Olive oil (again): for the veggies A little helps caramelize and keeps everything from sticking
- Salt and black pepper: make all the roots taste their best
- Fresh rosemary: perfumes the whole pan as it roasts Sprigs should look perky and green
Instructions
- Prep and Heat:
- Set your oven to 425°F or 220°C first so it's fully hot when you're ready to roast This ensures both chicken and veggies brown up quickly for the best texture and flavor
- Season the Chicken:
- Pat chicken thighs dry with paper towels so the skin will crisp in the oven Rub each piece all over with olive oil then sprinkle both sides with kosher salt and black pepper making sure you season under the skin too for maximum flavor
- Whip Up the Honey Glaze:
- In a small bowl combine honey Dijon mustard apple cider vinegar minced garlic thyme and smoked paprika Whisk until completely smooth and the mustard is evenly distributed This glaze should taste sweet tangy and herbaceous with a hint of smoke
- Prepare the Root Vegetables:
- Place carrots parsnips sweet potato and red onion in a large roasting pan or rimmed baking sheet Drizzle with olive oil season with salt and pepper and add rosemary sprigs Toss everything together well making sure each piece is shiny and evenly coated then arrange in a single even layer for the most consistent roasting
- Nestle and Glaze the Chicken:
- Arrange the chicken thighs skin side up among the vegetables so each one touches the pan for maximum crispy skin Brush each piece of chicken generously with half the honey glaze so there is a thick even layer clinging to the skin
- First Roast:
- Place the pan in the oven and roast for 25 minutes The chicken will start browning and you'll smell the aroma of caramelizing honey and roasting garlic
- Glaze and Toss:
- Carefully remove the pan from the oven Brush the chicken with the remaining honey glaze making sure to get into the edges Use tongs or a spatula to gently toss the vegetables so they cook more evenly
- Roast to Finish:
- Return the pan to the oven for another 20 minutes The chicken skin should turn deep golden and the veggies will be fork tender with crispy edges Check that the chicken's internal temperature reaches 165°F or 74°C for food safety
- Rest and Serve:
- Remove and discard rosemary sprigs Let everything rest for about 5 minutes before serving so juices redistribute Scoop pan juices over each plate for an irresistible finish
Save to Pinterest My favorite part of this dish are the sweet roasted parsnips My kids always fight for the caramelized edges and I love how even skeptics of root veggies end up loving them in this glaze The aroma that fills the kitchen always reminds me of cozy autumn evenings spent with family
Storage Tips
Leftovers keep well in the fridge for up to four days Let the food cool to room temperature before putting it in airtight containers For a simple reheat use a 350°F oven until everything is warmed through so the chicken skin stays as crispy as possible You can also microwave portions but the veggies may lose a bit of their crispness
Ingredient Substitutions
If you are missing parsnips swap in extra carrots or chunks of butternut squash for the same level of sweetness and color Turnips add a peppery bite if you want to change the flavor profile a bit If you only have boneless skinless chicken thighs reduce the roasting time by about ten minutes so they do not dry out
Serving Suggestions
This meal shines on its own but I love serving it with crusty bread to soak up the pan juices A crisp green salad with a zippy vinaigrette balances the richness For a dinner party pair with a chilled glass of dry Riesling or a lightly oaked Chardonnay for a classic match
Save to Pinterest 
This recipe is sure to bring warmth and togetherness to your table Try it on a lazy weekend night and savor every bite
Recipe Questions
- → How do I ensure the chicken stays moist?
Pat chicken dry, rub with oil and seasonings, and roast skin-side up to trap moisture and crisp the skin.
- → Can I substitute different root vegetables?
Yes, swap in butternut squash, turnips, or other firm vegetables to suit your taste or what's on hand.
- → How do I know when the chicken is done?
Use a meat thermometer; the thickest part of the thigh should reach an internal temperature of 165°F (74°C).
- → What wine pairs well with this dish?
Lightly oaked Chardonnay or dry Riesling complement the sweet and savory notes beautifully.
- → Can I make this meal ahead?
Prep ingredients in advance, but roast fresh for best texture. Leftovers reheat well for easy lunches.
- → Is this suitable for gluten-free diets?
Yes, but check ingredient labels for honey and mustard to ensure they're certified gluten-free.