Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 600g / 21 oz)
  • 500g (approx. 1 lb) baby potatoes, halved or quartered if large
  • 2 medium carrots, peeled and chopped into 1-inch pieces
  • 2 parsnips, peeled and chopped into 1-inch pieces
  • 1 red onion, peeled and cut into wedges
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon honey or maple syrup (optional)
  • 1 tablespoon Dijon mustard (optional)

Instructions:

  1. Preheat oven to 200°C (400°F).
  2. Chop all vegetables to roughly the same size for even cooking.
  3. In a large bowl, toss the chicken thighs and prepared vegetables with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Ensure everything is well coated.
  4. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Don't overcrowd the pan – use two baking sheets if necessary.
  5. Bake for 30 minutes.
  6. While baking, whisk together honey (or maple syrup) and Dijon mustard.
  7. Remove the baking sheet from the oven and brush the chicken and vegetables with the honey-mustard glaze (if using). Return to the oven and bake for another 5-10 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the vegetables are tender and slightly caramelized.
  8. Let the chicken and vegetables rest for 5 minutes before serving.