Honey-Glazed Roast Chicken with Root Vegetables

Juicy roast chicken brushed with a fragrant honey glaze, served alongside caramelized carrots, parsnips, and potatoes for a rustic main course.

Steps

1. Preheat oven to 400°F (200°C). 2. In a small bowl, mix honey, Dijon mustard, minced garlic, and a pinch of salt and pepper. 3. Place the chicken thigh in a roasting pan. Brush the honey glaze generously over the chicken. 4. Toss the carrot, parsnip, and potato chunks in olive oil, salt, and pepper. Arrange them around the chicken in the pan. 5. Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized, basting the chicken with extra glaze halfway through. 6. Remove from the oven and let rest for 5 minutes. 7. Garnish with fresh thyme if desired and serve warm.

1 boneless, skin-on chicken thigh 1 small carrot, peeled and cut into chunks 1 small parsnip, peeled and cut into chunks 1 small potato, cut into chunks 1 tbsp honey 1 tsp Dijon mustard 1 clove garlic, minced 1 tbsp olive oil Salt and black pepper to taste Fresh thyme sprig for garnish (optional)