Directions

1. Preheat oven to 400°F (200°C). Lightly grease a large baking dish or two medium ones.

2. Prepare the vegetables:

   • Slice carrots, halve potatoes, and cut onion into strips.

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   • Add them to the baking dish along with the garlic and season with salt and pepper.

3. Arrange chicken thighs over the vegetables, skin side up. Season generously with salt and pepper.

4. Melt the butter in a small saucepan over low heat. Stir in:

   • Honey

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   • Sweet chili sauce

   • Soy sauce

   • Mustard

5. Pour the glaze evenly over the chicken and vegetables, coating well.

6. Cover with foil and bake for 35 minutes.

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7. Remove foil and continue baking for another 25–30 minutes, or until chicken skin is deeply golden and vegetables are tender.

8. Optional: Broil on high for 3–4 minutes at the end for an extra crispy top.

9. Sprinkle with fresh parsley just before serving.

 Tips & Variations

• Want a low-carb version? Swap potatoes with cauliflower florets or turnips.

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• For a keto-friendly glaze, replace honey and sweet chili sauce with sugar-free alternatives.

• Add bell peppers or zucchini for more veggie variety.

• Serve with a side of cauliflower rice for a complete low-carb meal.

• You can marinate the chicken in the glaze for 2–3 hours before baking for deeper flavor.

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 Storage

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months. Reheat in oven at 350°F (180°C) until warm.

• Reheat in microwave or skillet with a splash of water to restore moisture.

 Time & Yield

• Prep Time: 20 minutes

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• Cook Time: 60 minutes

• Total Time: ~1 hour 20 minutes

• Yield: Serves 4–5 people

 Tools Used

• Large baking dish or roasting tray

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• Medium saucepan

• Sharp knife

• Cutting board

• Aluminum foil

• Tongs or spatula