Peel and mince the garlic. In a medium bowl combine 3 tbs olive oil, soy sauce, apple cider vinegar, honey, Dijon mustard, minced garlic, smoked paprika, dried thyme, 1.5 tsp kosher salt, and 1 tsp black pepper. Whisk until well combined.

Marinate chicken

Place the 6 chicken thighs in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken (reserve the other half for basting). Massage the marinade into the chicken, remove excess air, and refrigerate for at least 30 minutes, up to 4 hours. If short on time, let sit 15 minutes at room temperature.

Vegetable Bed

Prep vegetables

Preheat oven to 425°F (220°C). In a large bowl combine the halved baby potatoes, cut carrots, and sliced onion. Drizzle with 2 tbs olive oil, add 1 tsp chopped fresh rosemary, 3/4 tsp salt and 1/2 tsp black pepper. Toss to evenly coat.

Arrange in baking dish

Spread the seasoned vegetables in an even layer on the bottom of a 9x13-inch or similarly sized roasting pan, creating a bed for the chicken. Make small wells for the thighs so they sit slightly immersed in the vegetables.

Roasting & Glazing

Sear (optional) and roast

If you want extra-crispy skin, heat a large skillet over medium-high heat until hot. Add a thin film of oil and sear chicken thighs skin-side down 3 minutes until golden (do not fully cook). Transfer thighs skin-side up onto the vegetable bed. If not searing, place marinated thighs directly on vegetables. Pour the reserved marinade evenly over the chicken and vegetables.

Roast

Roast in the preheated 425°F oven for 30–35 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) registers 165°F (74°C) and the vegetables are tender and caramelized. If the chicken skin is browning too quickly, loosely tent with foil for the last 10 minutes.

Make finishing glaze

While chicken rests, melt 2 tbs butter in a small saucepan over low heat. Stir in 1 tbs lemon juice and 2 tbs chopped parsley until combined. Taste and adjust with a pinch of salt or more lemon if desired.

Glaze and rest

Remove the roasting pan from oven. Transfer chicken and vegetables to a serving platter or leave in the pan. Spoon the warm butter-lemon glaze over the thighs and vegetables. Let rest 5 minutes to allow juices to redistribute.