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CHICKEN - ROAST - Cardamom Honey Chicken Thighs with New Potatoes
Nb persons: 4
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CARDAMOM-HONEY CHICKEN THIGHS WITH NEW POTATOES | |
1/3 cup | honey |
Zest of 1 | orange |
2 tablespoons | olive or canola oil, (divided use) |
Kosher salt | |
1/2 teaspoon | garlic powder |
1 1/2 teaspoons | ground cardamom |
1/4 teaspoon | ground black pepper |
1 1/2 pounds | new potatoes,, (see Note) |
1 1/2 pounds | skin-on, bone-in chicken thighs |
Preheat the oven to 400 F.
In a small bowl, whisk together the honey, orange zest, 1 tablespoon of the oil, 1 teaspoon of salt, the garlic powder, cardamom and pepper. Set aside.
In a 9x9-inch metal roasting or baking pan, toss the potatoes with the remaining tablespoon of oil and 1/2 teaspoon of salt. Arrange the potatoes in an even layer.
Use a pastry brush to coat the chicken thighs with the honey mixture under and over the skin. Arrange the chicken pieces over the potatoes.
Cover with foil and roast for 35 minutes. Uncover and roast for another 15 minutes. Transfer the meat and potatoes to a plate, cover with foil and set aside.
Set the roasting pan over a stovetop burner on medium-high heat. Bring the liquid in the pan to a simmer and cook until thickened, about 2 minutes.
Serve the chicken and potatoes drizzled with the pan sauce. Makes 4 servings.
Note: Substitute any root vegetables you like for the potatoes. Sweet potatoes, carrots and parsnips are fine choices. You also could skip the vegetables and serve the chicken over egg noodles tossed with the pan sauce made at the end of this recipe.
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