Preheat oven to 450 degrees.

In a small sauce pan, combine honey, sriracha, butter, and the juice of a lime over medium heat. Whisk gently until butter is melted and sauce is uniform.

Add potatoes, sliced onions, carrots, and parsnips to a lightly oiled baking sheet. Drizzle with just enough olive oil to coat all of the vegetables, tossing with your hands to combine. Spread the vegetable mixture evenly on the pan, making sure that it is in a single layer for even baking.

Lay each piece of chicken directly on top of the vegetable mixture.

Brush the sauce liberally onto the chicken pieces. It will run down into the vegetables. No worries - this is a good thing!

Move the pan into the preheated oven. Bake for about 30-35 minutes or until the thermometer reads 165 degrees at the thickest part of the meat.

Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve.