Sheet Pan Orange & Honey Glazed Chicken with Potatoes, Cauliflower and ThymeJanuary 24, 2019
This Thursday brings us a Wine & Dine Wednesday. Made this last night and just had to share. In my mind a big sheet pan is a cooks best friend. I use one or more almost every time I cook. They have incredible versatility. For this, I cooked the entire meal on one pan, so it made cleanup super easy. Plus it made cooking it all super easy.
Oven to my loved 400 to preheat while you get things ready. Dry skin on, bone in chicken thighs and drumsticks with a paper towel. Place on pan, drizzle with extra virgin olive oil, then salt & pepper bowl sides. Citrus is looking amazing at the moment so I cut in half satsumas and whatever other oranges looked good in our bin. Place those on the sheet pan. Then cut medium sized potatoes in half. Along with good sized cauliflower florets. The idea with both is that they are not small as they will cook for an hour at high heat. Add both to the pan nesting all together with the chicken and oranges. Give a generous amount of EVOO to the potatoes, cauliflower and oranges. Along with a bunch of pinches of salt. Lastly, take off a bunch of thyme leaves and let it rain over the whole lot. Then add fresh stems here and there. Thyme is such a hearty herb with a delicate flavor.
Almost there! In a bowl juice 2 oranges. Add a teaspoon of honey for each piece of chicken. Put in microwave for 20 seconds to get the honey nice and loose. Stir. Spoon over the chicken pieces. It is now ready for the oven. Every 15 minutes turn, flip or move around everything on the pan. At the half hour point turn the pan completely around so things get equal time at the back of the oven. At the 45 minute mark check the chicken temp. You want internal to be 160. If things look nice and caramelized, pull out. If not, go to the hour mark. Enjoy!