Honey Roasted Chicken and Potatoe





1 stick butter

5 – 6 chicken thighs

5 – 6 large Yukon Gold potatoes, cut into chunks

1/2 onion, diced

2 cloves garlic, minced

1 teaspoon dried parsley

1 teaspoon seasoning salt

salt and ground black pepper to taste

ΒΌ cup honey


Directions :


Preheat oven to 400 degrees F.


Place the butter and onions into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken thighs, potatoes, parsley and garlic into the pan.


Sprinkle with seasoning salt, salt and black pepper; turn the chicken and potatoes, to coat with butter and season that side with salt and pepper too. Cover with foil.


Bake in the preheated about 40 minutes covered, basting 3 times with pan drippings. Remove foil and brush honey over the chicken pieces, and spoon pan drippings over the potatoes. Return to oven, uncovered and bake until the chicken and potatoes are tender and browned, about 20 more minutes. If you want your chicken crisper, place it under the boiler a couple of minutes


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