Directions
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Preheat oven to 400°F (200°C). Lightly grease a large baking dish or two medium ones.
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Prepare the vegetables:
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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.
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Arrange chicken thighs over the vegetables, skin side up. Season generously with salt and pepper.
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Melt the butter in a small saucepan over low heat. Stir in:
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Honey
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Sweet chili sauce
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Soy sauce
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Mustard
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Pour the glaze evenly over the chicken and vegetables, coating well.
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Cover with foil and bake for 35 minutes.
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Remove foil and continue baking for another 25–30 minutes, or until chicken skin is deeply golden and vegetables are tender.
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Optional: Broil on high for 3–4 minutes at the end for an extra crispy top.
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Sprinkle with fresh parsley just before serving.
Tips & Variations
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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.
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Add bell peppers or zucchini for more veggie variety.
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Serve with a side of cauliflower rice for a complete low-carb meal.
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You can marinate the chicken in the glaze for 2–3 hours before baking for deeper flavor.
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Storage
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze for up to 2 months. Reheat in oven at 350°F (180°C) until warm.
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Reheat in microwave or skillet with a splash of water to restore moisture.
Time & Yield
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Prep Time: 20 minutes
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Cook Time: 60 minutes
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Total Time: ~1 hour 20 minutes
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Yield: Serves 4–5 people
Tools Used
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Large baking dish or roasting tray
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Medium saucepan
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Sharp knife
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Cutting board
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Aluminum foil
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Tongs or spatula
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