One Pan Roasted Honey Orange Chicken and Potatoes

One Pan Roasted Honey Orange Chicken and Potatoes is full of incredible flavors, simple to prepare, and everything you want in a hearty and comforting meal.

Ingredients

For Potatoes

▢1 ½ pounds baby potatoes (cleaned)

▢1 tablespoon olive oil

▢1 teaspoon Italian seasoning

▢¼ teaspoon salt

▢¼ teaspoon black pepper (ground)

For Chicken Thighs

▢¼ cup honey

▢1 tablespoon chili garlic sauce

▢6 chicken thighs (with skin and bones)

▢1 medium orange (cut into 1/4″ slices)

▢½ teaspoon salt

▢½ teaspoon black pepper (ground)

Optional

▢¼ cup pomegranate seeds

▢¼ cup fresh parsley (chopped)

Instructions 

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

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

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.

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

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. 

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