Hot Honey Chicken Thigh Traybake
One tray, under an hour: chicken thighs, baby potatoes and red onion, with the hot honey going on in the last ten minutes so nothing catches. Serves four.
- Hero ingredient
- Chicken
- Time
- 55 min
- Yield
- Serves 4
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Down & Dirty Mustard
Mustard, chicken fat and roast potato. It rather sells itself.
Ingredients
- 8 chicken thighs, bone in and skin on
- 700g baby potatoes, halved
- 2 red onions, in wedges
- 1 lemon, in thick slices
- 3 tbsp Sweet Sting Hot Honey
- 2 tbsp olive oil
- Thyme, salt and cracked pepper
Method
- 01
Heat the oven to 200°C fan. Toss the potatoes and onion in the oil and salt and roast them on their own for 15 minutes.
- 02
Push them to the edges of the tray, sit the thighs skin up in the middle and tuck the lemon slices between.
- 03
Roast 25 minutes, until the skin is crisp and the potatoes have taken on the chicken fat.
- 04
Drizzle the hot honey over the thighs only and give it 10 minutes more. Earlier than that and the honey burns before the chicken is cooked.
- 05
Rest five minutes, scatter the thyme, and serve it straight from the tray.
