This recipe is from Every Day Food Magazine
1/3 cup honey
1 tablespoon balsamic vinegar
2 teaspoons dried thyme
Coarse salt and ground pepper
1 chicken, cut into 8 pieces (about 3 pounds)
1.Preheat oven to 475. Line a rimmed baking sheet with foil. In a small bowl (or glass measuring cup), whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
2.Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze
(do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.
*I also cubed up 2 russet potatoes, tossed them with some olive oil, a touch of butter, sea salt, pepper, dried thyme, and a touch of honey. I roasted them along with the chicken (in a separate dish) and they were fantastic! Steamed green beans as well.