Honey Roasted Chicken Thighs with Potatoes, Apples, and Shallots
Ingredients
- 1/42 tablespoons olive oil
- 1/3 cup honey
- 2 tablespoons lemon, juiced
- 2 cloves cloves garlic
- 1 tablespoon fresh thyme
- 2 1/4 pounds chicken thighs
- 1 1/2 pounds baby potatoes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 shallots shallots
- 2 medium Honeycrisp
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Place a rack in the center of the oven and preheat.
- 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.,If you’re marinating for more than half an hour, cover and transfer to the fridge. Remove from the fridge 30 minutes before cooking.,Simply Recipes / Sally Vargas
- 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.,Simply Recipes / Sally Vargas
- 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.,Simply Recipes / Sally Vargas
- 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!,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
Source
Original recipe: View Original