Ingredients
Units
Scale
- 1 lb (4-6 small or 2-3 large) bone-in, skin-on chicken thighs
- kosher salt and freshly ground black pepper
- 3 Tbsp olive oil
- ¼ cup lemon juice, plus lemon wedges for serving
- 2 Tbsp honey
- ¼ tsp cinnamon
- 1 tsp mild chili flakes, such as Aleppo, or ½ tsp red pepper flakes, plus more for serving
- ½ lb baby Yukon Gold (or any waxy) potatoes, halved if larger than 1 ½ inches
- 1 medium sweet potato, unpeeled and cut into wedges the size of baby Yukon Golds
- ½ lb carrots, unpeeled, scrubbed and halved lengthwise (or quartered if large)
- 1 head garlic, unpeeled, cut in half crosswise
- 1 medium red onion, unpeeled, quartered through the root end
- ½ cup prunes
- ½ cup parsley (leaves and stems), chopped
- toasted challah or country bread, for serving
Instructions
- Preheat the oven 425ºF and dry chicken with paper towels. Season well on both sides with lots of salt and pepper and set aside, skin-side up, on a sheet pan.
- In a small bowl, whisk together olive oil, lemon juice, honey, cinnamon, chili or red pepper flakes and ½ tsp salt. Remove two garlic cloves from the head and set aside. Arrange the vegetables, prunes and remaining garlic on the pan with the chicken and drizzle the oil mixture over, tossing everything around to ensure it’s coated.
- Roast, tossing vegetables in the chicken fat halfway though, until vegetables are browned and chicken is cooked through (registers 165ºF on an instant-read thermometer), 35-45 minutes, depending on how large the thighs are. If the vegetables are done before the chicken, remove them to a plate and finish cooking chicken.
- Before serving, grate remaining cloves of garlic into a small bowl and mix with parsley. Season with salt and pepper. Sprinkle this mixture over the chicken and vegetables. Serve with more chili flakes, using the bread to mop up pan drippings and roasted garlic.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Ashkenazi