Lemon Honey Glazed Chicken Thighs with Carrots and Sweet Potatoes

An entire meal is prepared in one roasting pan by using chicken parts; this allows the vegetables and chicken pieces to cook at the same time. I chose to use chicken thighs, so that everything would cook evenly. (White and dark meat chicken cook at different rates). The chicken comes out moist and flavorful and the vegetables are divine.

Servings: 4 | Prep time: 15 min | Cook time: 1 hour 15 min

INGREDIENTS

8 chicken thighs, bone-in, trimmed of excess fat (about 3 pounds), seasoned with salt and pepper
2 medium sweet potatoes, peeled and cut into chunks
1 pound carrots, peeled and cut into chunks
1 large Vidalia onions, cut into wedges
8 cloves garlic, sliced
2 tablespoons olive oil
juice of 1 lemon
1/3 cup honey
½ teaspoon salt
¼ freshly ground black pepper

DIRECTIONS

Preheat oven to 350˚ F. Line a large roasting pan with parchment paper.
Place chicken thighs in roasting pan, skin side up.
Nestle the cut up sweet potatoes, carrots, onions and garlic between the chicken pieces.
Whisk the olive oil, lemon juice, honey and salt and pepper and drizzle over the chicken and vegetables.
Roast the chicken, uncovered, for 1 hour and 15 minutes, basting occasionally.
To serve, plate the chicken in the center of a platter and surround with the roasted vegetables.