Paleo One-Pan Honey Garlic Chicken

Bone-in, skin-on chicken thighs get seared until deeply golden, then finished in the oven under a glossy, garlicky glaze built from honey, apple cider vinegar, and a hit of red pepper flakes for warmth. Searing first in olive oil renders the skin crackling-crisp, and roasting everything together in one skillet lets the sauce cling to every piece and reduce down to something thick and sticky by the time the chicken hits temperature. A scatter of fresh parsley at the end brightens the whole dish and cuts through the richness. It's the kind of meal that looks like a bigger effort than it actually is, with real ingredients doing all the work and nothing filling in for flavor. This one holds up as a satisfying, produce-and-protein-forward dinner on a Paleo plan, and it's easy enough to put on repeat.

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