Preparing the Chicken:

Preheat your oven to 400°F (200°C).

Season the chicken thighs with salt and pepper on both sides.

Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin-side down, and sear until the skin is golden and crispy, about 5 minutes. Flip the chicken and cook for another 3 minutes.

Remove the chicken from the skillet and set aside. Drain most of the fat from the skillet, leaving about a tablespoon for the sauce.

Reduce the heat to medium. Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.

Stir in the honey, soy sauce, apple cider vinegar, oregano, and red pepper flakes. Bring the mixture to a simmer and let it reduce slightly, about 2-3 minutes.

Return the chicken to the skillet, skin-side up, and spoon some of the sauce over the top.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F or 75°C).

Preparing the Root Vegetables:

While the chicken is baking, toss the carrots, parsnips, sweet potato, and beet with olive oil, salt, pepper, and thyme in a large bowl.

Spread the vegetables in a single layer on a large baking sheet.

Place in the oven with the chicken and roast for about 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

Serving:

Once the chicken and vegetables are done, remove from the oven. Let the chicken rest for a few minutes.

Serve the chicken thighs with a generous spoonful of the honey garlic sauce from the skillet and a side of the roasted root vegetables.