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