Sheet-Pan Chicken and Parsnips

From the garden

• 1½ lb parsnips, peeled, halved lengthwise, and cut into 3-inch batons
• 1 large red onion, cut into thick wedges
• 3 cloves garlic, smashed and peeled
• 4 sprigs fresh thyme or rosemary

From the pantry

• 8 bone-in, skin-on chicken thighs
• 3 tbsp olive oil — divided
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 lemon, cut into wedges (optional)
• salt — to taste
• black pepper

1. Heat the oven to 425°F. On a large rimmed sheet pan, toss the parsnips, onion wedges, garlic, and herb sprigs with 2 tablespoons of the olive oil, salt, and pepper, and spread them out — crowding steams instead of browning.
2. Whisk the honey, Dijon, and remaining olive oil. Pat the chicken thighs very dry, season well, and brush all over with the glaze.
3. Nestle the thighs skin-side up among the vegetables and roast 35–40 minutes, tossing the vegetables once around the 20-minute mark, until the chicken reaches at least 165°F with browned, burnished skin and the parsnips are caramelized at the edges.
4. Rest 5 minutes on the pan so the parsnips soak up the drippings, then serve straight from the sheet with lemon wedges for squeezing.