One Pan Honey Glazed Kosher Chicken And Root Vegetables

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I’ve been making this one pan honey glazed chicken for years, and it never fails to make my weeknight dinners feel special without requiring any fancy techniques. The beauty of this dish lies in how everything cooks together, with the chicken juices mingling with the honey glaze and coating all those tender root vegetables.

This recipe has its roots in traditional Jewish home cooking, where one pot meals were practical and economical. My grandmother used to make something similar, though she’d use whatever vegetables were in season. I’ve refined her approach by adding a honey glaze that caramelizes beautifully in the oven, creating those crispy edges on the chicken skin that everyone fights over at dinner.

Why This Honey Glazed Chicken Works So Well

The key to success here is arranging everything properly in your pan. I like to nestle the vegetables around the chicken pieces rather than underneath them. This way, the vegetables get some of that rendered chicken fat but don’t become soggy from sitting in the juices. The honey glaze goes on twice – once before cooking and again halfway through – which builds layers of flavor and gives you that gorgeous golden color.

This dish works perfectly for Shabbat dinner or any time you want something hearty and satisfying. I serve it alongside a simple salad and some crusty bread. The leftovers are fantastic too, especially the vegetables which soak up all those pan juices overnight.

Perfect for Shabbat and Weeknight Dinners

One Pan Honey Glazed Kosher Chicken And Root Vegetables - Jewish recipe
I've been making this one pan honey glazed chicken for years, and it never fails to make my weeknight dinners feel special without requiring any fancy techniques. The beauty of this dish lies in how everything cooks together, with the chicken juices mingling with the honey glaze and coating all those tender root vegetables. This recipe has its roots in traditional Jewish home cooking, where one pot meals were practical and economical. My grandmother used to make something similar, though she'd use whatever vegetables were in season. I've refined her approach by adding a honey glaze that caramelizes beautifully in the oven, creating those crispy edges on the chicken skin that everyone fights over at dinner. The key to success here is arranging everything properly in your pan. I like to nestle the vegetables around the chicken pieces rather than underneath them. This way, the vegetables get some of that rendered chicken fat but don't become soggy from sitting in the juices. The honey glaze goes on twice - once before cooking and again halfway through - which builds layers of flavor and gives you that gorgeous golden color. This dish works perfectly for Shabbat dinner or any time you want something hearty and satisfying. I serve it alongside a simple salad and some crusty bread. The leftovers are fantastic too, especially the vegetables which soak up all those pan juices overnight.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 3 lbs kosher chicken pieces mix of thighs and drumsticks
  • 1/3 cup honey
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce use kosher certified
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic minced
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 pounds baby potatoes halved
  • 4 large carrots cut into 2-inch pieces
  • 3 medium parsnips cut into 2-inch pieces
  • 1 large onion cut into wedges
  • 2 tablespoons fresh thyme or 2 teaspoons dried

Method
 

  1. Preheat your oven to 425°F. In a large bowl, whisk together honey, olive oil, soy sauce, apple cider vinegar, minced garlic, ginger, paprika, salt, and pepper to make the glaze.
  2. Pat the chicken pieces completely dry with paper towels. This is crucial for crispy skin. Place chicken in a large bowl and pour half the glaze over it. Toss to coat evenly and let marinate for 10 minutes.
  3. Meanwhile, prepare all your vegetables. Cut potatoes in half, carrots and parsnips into 2-inch pieces, and onion into thick wedges. Place vegetables in another large bowl and toss with remaining glaze and fresh thyme.
  4. Arrange the glazed chicken pieces in a large roasting pan or rimmed baking sheet, leaving space between each piece. Nestle the vegetables around the chicken, not underneath it.
  5. Roast for 25 minutes, then remove from oven and brush chicken with any pan juices. If the glaze looks like it's getting too dark, tent the chicken with foil.
  6. Continue roasting for 25-30 minutes more, until chicken reaches an internal temperature of 165°F and vegetables are tender when pierced with a fork.
  7. Let rest for 5 minutes before serving. The pan juices will have reduced into a delicious sauce that you can spoon over everything.

Notes

For extra crispy skin, place the pan under the broiler for 2-3 minutes at the very end. Store leftovers in the refrigerator for up to 3 days. The vegetables are especially delicious the next day after absorbing all the pan juices.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 580mg 25%
Dietary Fiber 5g 18%
Total Sugars 18g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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