Yield 4-6 Servings
Prep Time 20 Minutes
Total Time 1 Hour
Chicken
- 4 lb chicken thighs with skin on
- 2 Tbsp light olive oil
- Generous salt and pepper
- 4 russet potatoes, peeled and cut into 2-inch cubes
- 4 carrots, peeled and sliced into 1-inch slices
- ½ onion, peeled and quartered
- ½ head garlic, peeled
- Chopped fresh parsley (optional: for garnish)
Honey Citrus Sauce
- ½ stick unsalted butter
- 1 tsp salt
- 1 Tbsp Nate’s 100% Pure Honey
- Fresh juice from 1 lemon
- Fresh juice from 1 orange
- 2 tsp fresh thyme, destemmed
- 2 whole thyme sprigs
Directions
Preheat oven to 350°F. In a large mixing bowl, toss the chicken and olive oil. Then, generously sprinkle with salt and pepper and set aside.
On a large sheet pan, place the potatoes, carrots, onion and garlic. Make the Honey Citrus Sauce (recipe below). 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°F for 30 minutes.
Remove the foil, turn the heat up to 400°F 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.
Honey Citrus Sauce
In a microwave-safe measuring cup, add the butter, salt, honey and 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.
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