Honey Apple Roasted Chicken
Serves
6
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
6 tbsp honey
2 tbsp lemon juice
2 cloves garlic, grated
1 tbsp fresh thyme, chopped
6 bone-in, skin-on chicken thighs (about 2.25 lbs / 1 kg)
1 ½ lbs (680 g) baby potatoes, halved
3 shallots, peeled, halved, sliced ¼-inch thick
2 apples, cored, sliced ¼-inch thick
Nutrition
(Per Serving)
Calories
689
Fats
41 g
Protein
31 g
Carbs
49 g
Instructions
- Preheat oven to 425°F (220°C). Place rack in center of oven.
- In medium bowl, whisk together 4 tablespoons extra virgin olive oil, honey, lemon juice, garlic, and thyme. Add chicken thighs and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 8 hours in refrigerator.
- On large baking sheet, toss potatoes with 2 tablespoons extra virgin olive oil. Season with salt and pepper. Roast for 25 minutes, until lightly browned and just tender.
- Remove baking sheet from oven. Scatter shallots and apples around potatoes.
- Remove chicken from marinade and place skin-side down on top of potatoes and apples. Season with salt and pepper, then flip thighs skin-side up and season again.
- Drizzle remaining marinade over chicken, apples, and shallots, tossing gently to coat while keeping the chicken skin-side up. Season apples and shallots lightly with salt and pepper.
- Return pan to oven and roast for 30 to 35 minutes, until chicken is cooked through, skin is golden and crisp, and apples and shallots are tender. Serve immediately.
- Store leftovers in airtight container in refrigerator for up to 3 days.