Instructions
Prepare the Vegetables: Preheat your oven to 400°F (200°C). Peel and cut the potatoes into roughly two-inch chunks, keeping them fairly uniform for even cooking. Slice the carrots into thick rounds or diagonal pieces. Quarter the onion, keeping some layers together. In a large bowl, toss the potatoes, carrots, onion, and minced garlic with three tablespoons of olive oil, salt, pepper, and dried herbs until everything is well coated. Arrange the vegetables in a single layer in a large baking dish or roasting pan, creating a bed for the chicken to sit on. The vegetables will absorb the flavorful chicken drippings as everything roasts together.
Season the Chicken: Pat the chicken thighs completely dry with paper towels. This crucial step ensures crispy skin. In a small bowl, mix together salt, pepper, paprika, and garlic powder. Rub the chicken thighs all over with olive oil, then season generously on both sides with the spice mixture, making sure to get the seasoning under the skin where possible for maximum flavor. The seasoned chicken should be well-coated and aromatic.
Arrange and Initial Bake: Nestle the seasoned chicken thighs skin-side up on top of the vegetables, spacing them evenly throughout the pan. The chicken should sit directly on the vegetables, not touching the bottom of the pan. This positioning allows the vegetables to roast in the chicken juices while the skin crisps up. Place the pan in the preheated oven and roast for thirty minutes. During this initial cooking time, the chicken will begin to release its juices and the vegetables will start to soften and caramelize around the edges.
Make the Honey Glaze: While the chicken roasts, prepare the glaze. In a small bowl, whisk together honey, soy sauce, melted butter, minced garlic, lemon juice, and dried thyme until smooth and well combined. The honey provides sweetness and helps create a beautiful caramelized coating, while the soy sauce adds savory depth and the lemon juice balances with brightness. Set aside until ready to use.
Glaze and Finish: After thirty minutes, remove the pan from the oven. Use a pastry brush to generously coat each chicken thigh with the honey glaze, making sure to cover the entire surface. The glaze should be thick enough to cling to the chicken. Return the pan to the oven and roast for an additional twenty to twenty-five minutes, basting with more glaze every ten minutes. Each application of glaze builds layers of flavor and creates that signature glossy, caramelized finish. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is deeply golden and crispy.
Check Doneness: The vegetables should be fork-tender and golden brown around the edges, having absorbed the delicious combination of chicken drippings and honey glaze. If the vegetables need more time but the chicken is done, remove the chicken to rest and continue roasting the vegetables for a few more minutes.
Rest and Serve: Remove the pan from the oven and let the chicken rest for five minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Transfer the chicken and vegetables to a serving platter, drizzle any remaining pan juices over the top, and garnish with freshly chopped parsley for a pop of color and freshness. The contrast of the golden, glossy chicken against the tender vegetables is as beautiful as it is delicious.
Tips for Success
Don’t skip drying the chicken thoroughly for the crispiest skin. Baste multiple times during the final roasting for the best glaze buildup. Cut vegetables uniformly for even cooking.
Variations
Add bell peppers, zucchini, or Brussels sprouts to the vegetable mix. Substitute maple syrup for honey for a different sweetness profile. Add a pinch of red pepper flakes to the glaze for heat.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven to maintain the crispy skin.
