Pilons de poulet rôtis au miel et au za’atar

Ingrédients

• 8 Chicken drumsticks, skin on (aprox. 1.2kg) (or 6-8 bone-in skin-on chicken thighs)
• 10 large garlic cloves, crushed
• 4 tablespoons za'atar seasoning
• 1/4 cup olive oil
• 1/4 cup honey (90g)
• 1 tablespoon apple cider vinegar (or lemon juice)
• 2 teaspoons kosher salt
• 2 teaspoons onion powder
• 1/2 teaspoon black pepper
• 3 large potatoes (cut into 1/2 inch chunks)
• 1 teaspoon kosher salt
• 1/2 cup water

Préparation

1. 1

   Start by preheating your oven to 425F.

2. 2

   Peel the potatoes and chop into large cubes, roughly 1 inch in size (into eighths). Place them in a 9x13 inch baking dish and sprinkle with the salt.

3. 3

   Pat the chicken drumsticks with a paper towel to ensure they are dry. Place them directly on top of the potatoes.

4. 4

   Mix the marinade ingredients together in a small bowl until well combined, then pour it on top of the chicken and potatoes. Mix everything well using your hands until the chicken and potatoes are coated in the marinade.

5. 5

   Pour 1/2 cup of water on the bottom of the baking dish.

6. 6

   Bake uncovered for 45 minutes, or until the drumsticks are golden brown and cooked through. If needed, broil for a few minutes to get more colour on the chicken. Let stand for 5-10 minutes, then garnish with parsley and serve.