Description
Citrusy honey glaze coats juicy chicken and roasted potatoes. A simple, flavorful weeknight dinner.
Ingredients
Units
Scale
- 2 1/2 lb (1.1 kg) bone-in chicken pieces (thighs, drumsticks, or a mix)
- 3 tbsp (45 ml) honey
- Juice of 2 lemons (about 6 tbsp / 90 ml)
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 lb (450 g) potatoes, cut into chunks
- 2 tbsp (30 ml) olive oil
- 1 tbsp (3 g) chopped fresh rosemary or 1 tsp (1 g) dried rosemary
- 1 tbsp (3 g) chopped fresh thyme or 1 tsp (1 g) dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, warm the honey slightly in the microwave or over low heat until loosened. Stir in the lemon juice until combined.
- Place the chicken pieces in a large roasting pan or baking dish. Season generously with salt, black pepper, and drizzle with olive oil. Toss to coat evenly.
- Pour the honey–lemon mixture over the chicken, turning pieces to coat on all sides.
- Add the minced garlic, chopped onion, rosemary, and thyme. Cover the pan and marinate in the refrigerator for at least 2 hours, or up to overnight, to allow the flavors to develop.
- Preheat the oven to 400°F (200°C).
- Add the potato chunks to the roasting pan and toss gently with the chicken so they’re lightly coated in the marinade.
- Roast for 55–65 minutes, turning the chicken and potatoes halfway through, until the chicken is golden brown and cooked through (internal temperature 165°F / 74°C).
- If the potatoes need more color, move the pan closer to the top of the oven and roast for an additional 5–10 minutes.
- Serve hot, spooning some of the pan juices over the chicken and potatoes before serving.
Notes
- To prevent burning, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- For a richer flavor, marinate the chicken overnight instead of just several hours.
- Leftover roasted chicken and potatoes can be used in salads, sandwiches, or soups for several days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 100