Preheat the oven to 350 degrees F (180 degrees C).
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)
Ground Black Pepper (1/2 Tbsp)
Chicken (1.5 lb)
, and mix until well coated in the marinade. Cover with plastic wrap, and refrigerate for 15 minutes.
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)
Ground Cinnamon (1 tsp)
. Bring to boil over medium heat, stirring constantly until thickened about 5-6 minutes. Remove from heat, and set aside.
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.
Remove the sheet pan from the oven. Brush chicken and vegetables generously with the glaze, and leave some glaze to serve.
Bring the sheet pan back into the oven and cook for another 15 minutes or until the chicken, and vegetables are completely cooked.
Remove from the oven. Let the chicken rest for 10 minutes before serving.
Optionally, garnish with
Fresh Parsley (to taste)
. Pour the remaining glaze on top and enjoy.