Hot Honey Chicken & Potatoes

Method

1. 01
   Step 1Prepare the potatoes

   Halve 680 g baby potatoes and toss with 2 tbsp olive oil, 1.5 tbsp smoked paprika, 1.5 tsp garlic powder, 2 tsp salt, and 0.5 tsp black pepper. Spread in a single layer in a roasting pan.

   PotatoOlive oilSmoked paprikaGarlic powderSaltBlack pepper
2. 02
   Step 2Season the chicken

   Pat the chicken thighs dry with paper towels (this is essential for crispy skin). Season the skin side with additional salt and pepper if desired.

   Note

   Drying the skin is the one rule for crispy chicken — don't skip it.

   Chicken thigh
3. 03
   Step 3Roast the chicken45 min

   Lay the 6 chicken thighs skin-side up directly on top of the seasoned potatoes. Roast at 425°F (220°C) for 45 minutes until the skin is golden and crispy.

   Note

   Placing the chicken on top of the potatoes lets the fat drip down and roast them — you're doing nothing extra.

   Chicken thigh
4. 04
   Step 4Make the glaze

   While the chicken roasts, mix together 63 g honey, 30 g hot sauce, and 1 tbsp melted butter in a small bowl.

   HoneyHot sauceButter
5. 05
   Step 5Glaze and finish5 min

   Remove the pan from the oven and brush the chicken thighs generously with the hot honey glaze. Return to the oven for 5 minutes to set the glaze and get sticky.

6. 06
   Step 6Serve

   Let rest for a few minutes, then serve the chicken with the roasted potatoes.