Preheat and Prepare: Preheat your oven to 200°C (400°F) fan-assisted. While it heats, line a large sheet pan with baking paper for easier cleanup. I stumbled upon this combination by accident, and it's been a hit ever since.

Make the Glaze: In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, tomato purée, vegetable oil, smoked paprika, and black pepper. The mixture should look glossy and smell fragrantly of garlic and sweet honey.

Season the Chicken: Place the chicken thighs in a large bowl. Pour half of the honey garlic glaze over them and toss well, ensuring each piece is thoroughly coated. The chicken should gleam with a rich, amber-coloured coating.

Prepare the Vegetables: In the same bowl (no need to wash it), add the halved baby potatoes, carrot batons, red pepper strips, and onion wedges. Drizzle with the remaining glaze and a pinch of salt. Toss until every vegetable piece is lightly coated.

Arrange Everything: Spread the glazed vegetables in a single layer on the prepared sheet pan. Place the chicken thighs, skin-side up, on top of the vegetables, leaving a little space between each piece to allow for even browning.

First Roast: Roast for 25 minutes. The kitchen will fill with a sweet, savoury aroma, and the chicken skin will start to turn a deep golden brown at the edges.

Glaze and Finish: Remove the pan from the oven. Brush the chicken thighs with any remaining glaze from the bowl. Return to the oven and roast for another 15-20 minutes. The chicken is ready when the skin is sticky, caramelised, and a deep mahogany colour, and the juices run clear when pierced with a knife. The potatoes should be tender and the carrots lightly blistered.

Rest and Serve: Let the sheet pan rest for 5 minutes. Garnish with fresh parsley, if using. The chicken will have a sticky, glossy finish, and the vegetables will be tender with slightly crisp edges.