Honey Roasted Chicken Thighs with Potatoes, Apples, and Shallots

01Method

1. 1

   Position a rack in the middle of the oven and heat it to 425°F.

2. 2

   Combine the olive oil, honey, lemon juice, grated garlic, and thyme in a medium bowl. Add the chicken thighs and toss until evenly coated. Allow to marinate for a minimum of 15 minutes at room temperature, or refrigerate for up to 8 hours.

3. 3

   Spread the potatoes on a large sheet pan, drizzle with the remaining olive oil, and toss to coat. Season with salt and pepper. Roast for 25 minutes until lightly browned and beginning to soften.

4. 4

   Pull the pan from the oven and scatter the shallot and apple slices among the potatoes. Lift the chicken out of the marinade and nestle the pieces skin-side down over the potato and apple mixture, seasoning the underside with salt and pepper. Flip each thigh skin-side up, season the skin, then pour the remaining marinade over everything, turning the vegetables to coat while keeping the chicken on top, skin facing up. Season the apples and shallots with salt and pepper.

5. 5

   Return the pan to the oven and continue roasting for 30 to 35 minutes, until the chicken skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F and the apples and shallots have softened. Serve right away. Store any leftovers in a sealed container for up to 3 days.