Autumn Chicken Thighs With Carrots and Onions

• 55 min
• Serves 4
• The Matriarch

"One pan, chicken thighs, and a little honey. Bless it." The Matriarch

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 8 bone-in, skin-on chicken thighs (about 3 pounds)
• 1 pound carrots, peeled and cut into sticks
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons honey

The Method

1. 01

   Heat the oven to 425°F and line a large rimmed sheet pan with foil.

2. 02

   Toss the carrots and onion wedges with 1 tablespoon of the olive oil and 1/4 teaspoon of the salt. Spread them on one side of the sheet pan.

3. 03

   Pat the chicken thighs dry. Rub them with the remaining olive oil, paprika, thyme, the remaining salt, and the pepper.

4. 04

   Arrange the chicken skin-side up on the other side of the pan.

5. 05

   Roast for 40 to 45 minutes, until the chicken reads 165°F in the thickest part and the carrots are tender.

6. 06

   Drizzle the honey over the chicken during the last 5 minutes of roasting. Let rest 5 minutes before serving.

The Matriarch says: Pull the thighs at 165°F, sweetheart, not a minute before, and nobody here gets to argue with the thermometer.

Written with AI help and passed our automatic check. Not test-cooked, so use your head.