Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb Brussels sprouts, halved
  • 1 lb sweet potatoes, cubed into 1/2 inch pieces
  • 2 large carrots, sliced into thick coins
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp salt

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large bowl, whisk together 3 tbsp olive oil, honey, smoked paprika, garlic powder, salt, and pepper.
  3. Toss the chicken thighs in the glaze mixture until they are fully coated.
  4. In the same bowl, toss the halved Brussels sprouts, cubed sweet potatoes, and sliced carrots with the remaining 2 tbsp olive oil, thyme, and salt.
  5. Place the chicken thighs in the center of the pan, skin-side up, leaving 1 inch of space between each piece.
  6. Scatter the vegetables around the chicken in a single layer, ensuring they do not overlap.
  7. Roast in the center rack for 30 minutes, or until the chicken skin is mahogany-brown and the internal temperature reaches 165°F (74°C).
  8. Let the meat rest on the pan for 5 minutes before serving to lock in the juices.