Preheat your oven to 400°F (205°C).

In a large mixing bowl, combine chopped carrots, parsnips, Yukon Gold potatoes, and red onion. Drizzle olive oil, sprinkle with salt and pepper, toss well, and transfer to a baking dish.

In a separate bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, dried thyme, paprika, and season to taste.

Pat the chicken thighs dry and place them over the prepared vegetables. Brush the Dijon cream sauce all over the thighs.

Bake uncovered for about 40 to 45 minutes until the chicken is golden brown and juices run clear.

For a crispy finish, broil the chicken for an additional 2 to 3 minutes, watching closely.

Remove from oven, let rest for 5 minutes, then serve the chicken thighs with roasted vegetables and drizzle with pan sauce.