Ingredients:

  • large bone-in, skin-on chicken thighs (Approx. 1.2 kg)
  • lb Carrots, roughly chopped
  • large Red Onion, wedged
  • lb Baby Potatoes (or quartered Yukon Golds)
  • Tbsp Olive Oil
  • tsp Dried Thyme
  • Salt and Black Pepper to taste
  • /4 cup Honey
  • Tbsp Soy Sauce (or Tamari)
  • cloves Garlic, minced
  • Tbsp Apple Cider Vinegar (or Red Wine Vinegar)
  • tsp Dijon Mustard
  • /2 tsp Smoked Paprika

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the carrots, onions, and potatoes with 1 Tbsp of olive oil, thyme, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
  3. Pat the chicken thighs extremely dry with paper towels. Rub the remaining 1 Tbsp of olive oil directly onto the skin. Season aggressively with salt and pepper. Nestle the thighs skin-side up amongst the vegetables, ensuring they are not entirely covered by vegetables.
  4. In a small bowl, whisk together the honey, soy sauce, minced garlic, vinegar, Dijon mustard, and smoked paprika until thoroughly combined to create the sticky glaze.
  5. Place the tray in the oven and roast for 25 minutes, allowing the vegetables to soften and the chicken skin to start rendering fat.
  6. Remove the tray. Brush half of the sticky glaze generously over the exposed chicken skin.
  7. Return to the oven for another 15 minutes. Remove again, brush with the remaining glaze, and cook for a final 5–10 minutes, or until the internal temperature of the chicken reads 165°F (74°C) and the skin is beautifully dark and crisp.
  8. Let the chicken rest on the tray for 5 minutes before serving alongside the roasted vegetables.