Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
In a large bowl, mix together
Dried Thyme (1/2 Tbsp)
,
Onion Powder (1 Tbsp)
,
Garlic Powder (1 Tbsp)
,
Smoked Paprika (1 Tbsp)
,
Salt (1 Tbsp)
, and
Ground Black Pepper (1/2 Tbsp)
.
Step 3
Add
Chicken (1.5 lb)
, and mix until well coated in the marinade. Cover with plastic wrap, and refrigerate for 15 minutes.
Step 4
In a saucepan, combine
Honey (1/2 cup)
,
Apple Jelly (1 cup)
,
Brown Sugar (1 Tbsp)
,
Barbecue Sauce (1/2 cup)
,
Apple Cider Vinegar (1/2 cup)
,
Garlic Powder (1/2 Tbsp)
, and
Ground Cinnamon (1 tsp)
. Bring to boil over medium heat, stirring constantly until thickened about 5-6 minutes. Remove from heat, and set aside.
Step 5
Grease the sheet pan with
Olive Oil (3 Tbsp)
. In the prepared sheet pan, place chicken thighs and
Frozen Mixed Root Vegetables (1 bag)
. Bake in the oven for 15 minutes.
Step 6
Remove the sheet pan from the oven. Brush chicken and vegetables generously with the glaze, and leave some glaze to serve.
Step 7
Bring the sheet pan back into the oven and cook for another 15 minutes or until the chicken, and vegetables are completely cooked.
Step 8
Remove from the oven. Let the chicken rest for 10 minutes before serving.
Step 9
Optionally, garnish with
Fresh Parsley (to taste)
. Pour the remaining glaze on top and enjoy.
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