Simon Romanov

Honey Roasted Chicken Thighs with Potatoes, Apples, and Shallots

Ingredient – 1/4 cup plus 2 tablespoons olive oil, divided – 1/3 cup honey – 1 lemon, juiced (about 2 tablespoons) – 2 medium cloves garlic, grated – 1 tablespoon chopped fresh thyme (about 15 sprigs)

– 6 medium bone-in, skin-on chicken thighs (about 2 1/4 pounds) – 1 1/2 pounds baby potatoes (gold or red), halved – 2 teaspoons kosher salt, or to taste – 1 teaspoon freshly cracked black pepper, or to taste – 3 medium shallots, peeled, halved, and cut into 1/4-inch slice – 2 medium apples (such as Honeycrisp or Gala), cored and cut into 1/4-inch slice


Preheat the oven to 425° Fahrenheit. Preheat your oven with a rack in the center.  

Marinate chicken: In a medium bowl, combine 1/4 cup olive oil, honey, lemon juice, garlic, and thyme. Add the chicken thighs and toss to coat. Allow to marinate for at least 15 minutes on the counter or up to 8 hours in the refrigerator.

Roast potatoes: On a large baking sheet, combine the potatoes and the remaining 2 tablespoons olive oil. Season with salt and pepper. Bake for 25 minutes, until somewhat soft and gently browned.  

Combine the remaining ingredients: Remove the potatoes from the oven and arrange the shallots and apple slices around them.   

Remove the chicken from the marinade and arrange it skin side down over the potato and apple mixture. Season the bottoms of the thighs with salt and pepper. Flip the thighs skin side up and season with salt and pepper.  

Drizzle the excess marinade over the chicken, apples, and shallots, tossing to coat while keeping the chicken skin-side up and on top of the vegetables. Season the apples and onions with salt and pepper.  

Return the pan to the oven and roast until the chicken reaches an internal temperature of 165°F, the skin is golden brown, and the apples and shallots soften slightly, which should take around 30 to 35 minutes. Serve immediately.