A Perfect One-Pan Comfort Meal

This hearty and flavorful dish combines juicy chicken thighs with a sweet and savory glaze, nestled among tender roasted potatoes and vegetables. The combination of honey, soy sauce, and sweet chili creates a caramelized, sticky coating on the chicken while infusing the vegetables with incredible flavor as they roast together.

Ingredients

• 5 chicken thighs (bone-in, skin-on)
• 5 medium potatoes, cut into chunks
• 2 carrots, sliced into rounds
• 3 garlic cloves, minced
• 1 onion, roughly chopped
• Small bunch of fresh parsley, chopped (plus extra for garnish)
• 50g (3½ tablespoons) butter, melted
• 80g (¼ cup) honey
• 80g (¼ cup) sweet chili sauce
• 50ml (3 tablespoons) soy sauce
• 1 tablespoon mustard (Dijon or whole grain)
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the oven and dish: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish.
2. Season the chicken: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
3. Prepare the vegetables:

• Peel and cut the potatoes into 1-inch (2.5 cm) chunks
• Peel and slice the carrots into rounds
• Peel and roughly chop the onion
• Mince the garlic cloves
• Finely chop the parsley

1. Create the base: Arrange the potato chunks, carrot slices, chopped onion, and half of the minced garlic in the baking dish. Sprinkle with half of the chopped parsley, salt, and pepper. Toss to combine.
2. Make the glaze: In a bowl, mix together the melted butter, honey, sweet chili sauce, soy sauce, mustard, and remaining garlic until well combined.
3. Arrange the chicken: Place the seasoned chicken thighs on top of the vegetables, skin side up.
4. Apply the glaze: Pour about ⅔ of the glaze mixture over the chicken and vegetables, ensuring the chicken is well coated. Reserve the remaining glaze for later.
5. First bake: Place the baking dish in the preheated oven and bake for 30 minutes.
6. Add remaining glaze: Remove the dish from the oven, baste the chicken with the juices from the pan, and then brush the remaining glaze over the chicken thighs.
7. Final bake: Return to the oven and bake for an additional 15-20 minutes, or until the chicken is golden brown and caramelized (internal temperature should reach 165°F/75°C) and the vegetables are tender.
8. Rest and serve: Let the dish rest for 5 minutes. Sprinkle with the remaining fresh parsley before serving.

Nutritional Information

Per serving (1 chicken thigh with vegetables):

• Calories: 485
• Protein: 28g
• Carbohydrates: 42g
• Fat: 24g
• Fiber: 4g
• Sugar: 22g

Timing:

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 5

Cooking Tips and Tricks

• Uniform vegetables: Cut potatoes and carrots into similarly sized pieces to ensure even cooking.
• Chicken positioning: Place the chicken skin-side up to allow the skin to crisp and the fat to render down into the vegetables.
• Glaze consistency: If you prefer a thicker glaze, you can reduce the reserved portion in a small saucepan before applying for the final bake.
• Temperature check: For perfectly cooked chicken, use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
• Broiling option: For extra crispy skin, broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.

Variations and Substitutions

• Vegetable options: Add bell peppers, zucchini, or brussels sprouts to the vegetable mix.
• Herb alternatives: Substitute rosemary or thyme for the parsley for a different flavor profile.
• Spice adjustments: Add red pepper flakes or sriracha to the glaze for a spicier version.
• Meat alternatives: This recipe works well with chicken drumsticks or even bone-in pork chops.
• Dietary adaptations: Use coconut aminos instead of soy sauce for a gluten-free option.