Yield Serves 4-6
Prep Time 20 minutes
Total Time 1 hour
For the chicken:
- 4 lbs chicken thighs with skin on
- 4 Russet potatoes, peeled and cut into 2 inch cubes
- 4 carrots, peeled and sliced into one inch slices
- ½ onion, peeled and quartered
- ½ head garlic, peeled
- 2 Tbsp light olive oil
- Generous salt and pepper
For the honey citrus sauce:
- 1/2 stick unsalted butter
- 1 tsp salt
- 2 tsp fresh thyme, destemmed
- 1 Tbsp Nature Nate’s pure honey
- Fresh juice from 1 orange
- Fresh juice from 1 lemon
- 2 whole thyme sprigs
- Chopped fresh parsley (optional: for garnish)
Directions
Wash the chicken and pat dry with paper towels. In a large mixing bowl, place the chicken, olive oil and toss. Then generously sprinkle with salt and pepper and set aside. In a microwave safe measuring cup, add the butter, salt, honey, juice from the lemon and orange and microwave for 30 seconds or until butter is melted. Stir in the thyme and taste, add salt if needed. On a large sheet pan, place the potatoes, carrots, onion and garlic. Pour half of the honey citrus sauce over the vegetables and place chicken on top. Pour remaining sauce over the chicken. Cover with foil and bake at 350 for 30 minutes. Remove the foil, turn the heat up to 400 degrees and continue baking for 10 minutes or until the chicken is golden brown and the potatoes are fork tender. Top with fresh chopped parsley and serve hot.
