Classic Honey Glazed Chicken with Roasted Root Vegetables

• Chicken Thighs

  4 pieces
• Potatoes

  1 lb
• Carrots

  2 large
• Honey

  2 tbsp
• Garlic

  3 cloves
• Olive Oil

  3 tbsp
• Salt

  1 tsp
• Black Pepper

  0.5 tsp

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Todos os Passos

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash and chop the potatoes and carrots into 1-inch pieces. Toss them with 1 tablespoon of olive oil, half the salt, and half the pepper. Spread them in a single layer on a baking sheet.

3. 3

   Roast the vegetables in the preheated oven for 20 minutes.

4. 4

   While the vegetables are roasting, pat the chicken thighs dry with a paper towel and season with the remaining salt and pepper.

5. 5

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and cook for another 2-3 minutes.

6. 6

   Mince the garlic. In a small bowl, whisk together the honey, minced garlic, and 1 tablespoon of olive oil.

7. 7

   After 20 minutes, remove the vegetables from the oven. Push them to the sides of the baking sheet and place the seared chicken thighs in the center.

8. 8

   Brush the honey-garlic glaze over the chicken thighs.

9. 9

   Return the baking sheet to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.

10. 10

    Let the chicken rest for a few minutes before serving with the roasted vegetables.