This yummy one-pan chicken dinner makes dinner a breeze to prepare. As the pomegranate, soy and honey sauce bakes, it caramelizes on the chicken, making it sweet, savory and oh-so-sticky.Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 50 minutesServes: 4 Ingredients: 1 lb potatoes, cut into 2-inch chunks2 carrots, cut into 2-inch chunks1 parsnip, cut into 2-inch chunks1 small turnip, cut into 2-inch chunks 1 red onion, cut into 2-inch wedges1 tbsp canola oil1/2 tsp each salt and pepper, divided2/3 cup Pomegranate Juice2 tbsp honey2 tbsp soy sauce2 tbsp lime juice 1 tbsp sesame oil 3 cloves garlic, minced1 tbsp minced fresh ginger2 lb bone-in, skin-on chicken thighs (8 small or 4 large)2 green onions, finely chopped2 tbsp toasted sesame seedsInstructions:1. Preheat oven to 400ºF. Toss together potatoes, carrots, parsnip, turnip, red onion, oil, and 1/4 tsp each salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. 2. Stir together pomegranate juice, honey, soy sauce, lime juice, sesame oil, garlic, ginger, and remaining salt and pepper; toss with chicken. Transfer chicken to baking sheet and pour any remaining marinade over top. 3. Bake for 30 to 40 minutes or until root vegetables are tender and internal temperature of chicken reaches 165°F. Sprinkle with green onions and sesame seeds.Tips: • Use a medley of root vegetables, including celery root, golden beets or rutabaga if desired.• Substitute drumsticks for chicken thighs. • Add a drizzle of sriracha hot sauce to spice up the chicken.