One Pan Roasted Honey Orange Chicken and Potatoes

Ingredients

• 1 1/2 pounds baby potatoes (cleaned)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper (ground)
• 1/4 cup honey
• 1 tablespoon chili garlic sauce
• 6 chicken thighs (with skin and bones)
• 1 medium orange (cut into 1/4" slices)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper (ground)
• 1/4 cup pomegranate seeds
• 1/4 cup fresh parsley (chopped)

Instructions

1. 1

   Preheat the oven to 425℉ Line a baking sheet with parchment paper.

2. 2

   In a large bowl toss together the baby potatoes with the olive oil, Italian seasoning, salt and pepper. Set aside.

3. 3

   Microwave the honey for about 20 seconds just so that it warms up a bit, then whisk it together with the garlic chili sauce in a small bowl. Place the chicken thighs skin side down on the prepared baking sheet. Brush each thigh generously with the honey mixture, then season with a bit of salt and pepper. Flip the thighs over so that the skin side is up and repeat brushing with the honey mixture and seasoning with salt and pepper.

4. 4

   Scatter the potatoes around the chicken thighs then place the orange slices overtop.

5. 5

   Bake for about an hour until the skin is golden brown and the meat easily detaches from the bone. The potatoes should also be nicely baked and golden brown.

6. 6

   Garnish with pomegranate seeds and parsley if preferred. Serve while warm.