Step 1

Preheat oven to 400°F. Season chicken thighs with 1/2 tsp each salt and pepper; set aside.

Step 2

Place carrots and red onion onto a parchment-lined sheet pan and toss with olive oil and 1/2 teaspoon kosher salt; spread out.

Step 3

Stir together apricot jam, garlic, balsamic vinegar, sriracha, and 1 tablespoon water in a small bowl. Coat the chicken with half the glaze and arrange, skin-side-up amongst the vegetables.

Step 4

Bake for 15 minutes, then spread the remaining glaze on top of the chicken. Bake until the chicken is tender (180°F) and the carrots are just tender, about 35 minutes.