Name: Honey Roasted Chicken Thighs with Potatoes, Apples, and Shallots
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1/4 cup plus 2 tablespoons olive oil, divided -; 1/3 cup honey -; 1 lemon, juiced (about 2 tablespoons) -; 2 medium cloves garlic, grated -; 1 tablespoon chopped fresh thyme (about 15 sprigs) -; 6 medium bone-in, skin-on chicken thighs (about 2 1/4 pounds) -; 1 1/2 pounds baby potatoes (gold or red), halved -; 2 teaspoons kosher salt, or to taste -; 1 teaspoon freshly cracked black pepper, or to taste -; 3 medium shallots, peeled, halved, and cut into 1/4-inch slices -; 2 medium apples (such as Honeycrisp or Gala), cored and cut into 1/4-inch slices -

Honey Roasted Chicken Thighs with Potatoes, Apples, and Shallots

Recipe information

Cooking:

15 min.

Servings per container:

Source:

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Ingredients for - Honey Roasted Chicken Thighs with Potatoes, Apples, and Shallots

1. 1/4 cup plus 2 tablespoons olive oil, divided -

2. 1/3 cup honey -

3. 1 lemon, juiced (about 2 tablespoons) -

4. 2 medium cloves garlic, grated -

5. 1 tablespoon chopped fresh thyme (about 15 sprigs) -

6. 6 medium bone-in, skin-on chicken thighs (about 2 1/4 pounds) -

7. 1 1/2 pounds baby potatoes (gold or red), halved -

8. 2 teaspoons kosher salt, or to taste -

9. 1 teaspoon freshly cracked black pepper, or to taste -

10. 3 medium shallots, peeled, halved, and cut into 1/4-inch slices -

11. 2 medium apples (such as Honeycrisp or Gala), cored and cut into 1/4-inch slices -

How to cook deliciously - Honey Roasted Chicken Thighs with Potatoes, Apples, and Shallots

1. Stage

Preheat the oven to 425°F. Place a rack in the center of the oven and preheat.

2. Stage

Marinate the chicken: In a medium bowl, whisk together 1/4 cup olive oil and the honey, lemon juice, garlic, and thyme. Add the chicken thighs and toss to coat. Let marinate for at least 15 minutes on the countertop or up to 8 hours in the fridge.

3. Stage

Roast the potatoes: On a large baking sheet, toss the potatoes with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Bake until slightly tender and lightly browned, 25 minutes.

4. Stage

Add the remaining ingredients: Remove the potatoes from the oven and spread the shallot and apple slices around the potatoes. Remove the chicken from the marinade and place it skin-side down atop the potato and apple mixture. Season the bottom of the thighs with salt and pepper. Flip the thighs so they’re skin side up and season the skin side with salt and pepper. Drizzle the excess marinade over chicken, apples, and shallots, tossing to coat, while ensuring that the chicken is still sitting skin-side up and on top of the produce. Season the shallots and apples with salt and pepper.

5. Stage

Roast until the chicken is crispy: Return the pan to the oven and roast until the chicken is cooked through and registers an internal temperature of 165°F, the skin is golden brown, and the apples and shallots have softened slightly, another 30 to 35 minutes. Serve immediately. Leftovers can be kept in an airtight container for up to 3 days. Love the recipe? Leave us stars below!