Ingredients:

  • 2 tbsp melted unsalted butter
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 clove minced garlic

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, combine the melted butter, smoked paprika, garlic powder, thyme, salt, and pepper.
  3. Pat the chicken thighs dry with paper towels and rub the seasoning evenly under and over the skin.
  4. Place the carrots and potatoes on a large rimmed baking sheet or in a cast-iron skillet. Drizzle with olive oil and a pinch of salt, tossing until evenly coated.
  5. Nestle the seasoned chicken thighs on top of the vegetables.
  6. Roast in the oven for 30–35 minutes until the chicken skin turns a pale golden brown.
  7. While the chicken is roasting, whisk together the honey, soy sauce, apple cider vinegar, and minced garlic in a small bowl.
  8. Remove the pan from the oven and coat the chicken and vegetables with the prepared honey glaze using a pastry brush or spoon.
  9. Return the pan to the oven and continue roasting until the chicken reaches an internal temperature of 165°F and the glaze is sticky and caramelized.