Sheet Pan Honey Garlic Chicken Thighs

By Rander9576

Ingredients

• 1 1/2 lbs baby red potatoes
• 10 oz parsnips, peeled
• 10 oz brussels sprouts
• 1 1/2 lbs chicken thighs, skin on and bone-in
• a few generous dashes of salt & pepper
• 2 1/2 tbsps salted butter, melted
• 1 1/2 tsps crushed or minced garlic
• a few drizzles of honey

Details

Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from wrytoasteats.com

Preparation

Step 1

Pre-heat oven to 400F. Place a large-rimmed baking sheet in the oven while heating.

On a cutting board halve and quarter the potatoes, parsnips, and brussels sprouts — For tips on cutting the parsnips, check out this recipe. Place the potatoes and parsnips in one bowl, leaving the brussels sprouts in a separate one.

Amply season the chicken thighs, potatoes, parsnips, and brussels sprouts with salt and pepper. Next, once the oven is heated place the chicken skin-side down on the hot baking sheet. Add the potatoes and parsnips around the edges, then immediately return to the oven and roast on the oven middle rack for 15 minutes.

Meanwhile, in a small mixing bowl combine the butter, garlic, and honey, whisking until combined. Taste as you go while adding the honey to reach your desired level of sweetness.

When ready, remove the sheet pan from the oven and flip over the chicken so the skin is facing up. Add the brussels sprouts to the pan, then use a pastry brush to coat the chicken and vegetables with the honey garlic butter. Return to the oven and roast 15 minutes more until all ingredients are browned and golden. Cool slightly, then eat!