Baked Chicken with Root Vegetables and Honey-Mustard Glaze
Ingredients:
4 chicken thighs (bone-in, skin-on)
3 medium potatoes, peeled and chopped
2 large carrots, peeled and sliced
1 large onion, chopped
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Vegetables: In a large bowl, combine the chopped potatoes, carrots, and onion. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Arrange in Baking Dish: Spread the vegetables in an even layer in a large baking dish.
Prepare Chicken: Place the chicken thighs on top of the vegetables. Season the chicken with salt, pepper, paprika, and thyme.
Make Glaze: In a small bowl, whisk together the honey, Dijon mustard, soy sauce, and minced garlic.
Glaze the Chicken: Brush the honey-mustard glaze generously over the chicken thighs.
Bake: Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the skin is crispy and golden brown. The internal temperature of the chicken should reach 165°F (74°C).
Serve: Let the dish rest for a few minutes before serving. Enjoy the baked chicken and roasted vegetables hot.
This recipe combines the savory flavors of roasted chicken and vegetables with a sweet and tangy glaze, making it a delightful and unique meal. Enjoy!
