I don’t know about you, but I’m definitely one of those people who sees a recipe on Instagram and saves it to my Food folder for later. This one comes from New York Times Cooking and has quickly become a favorite in my recipe book.
It’s easy and fuss-free to make and the marriage of flavors in this dish is sublime. While the recipe is just for the chicken thighs, I paired it with turmeric basmati rice – 1 cup of rice to 2 cups of water, teaspoon of turmeric, 1/4 teaspoon of cardamom, a solid sprinkling of salt, cooked for 18 minutes stove top covered on the lowest heat.
I made this recipe the first time for dinner with just the thighs and the rice, but I made it again this Sunday for my weekly meal prep for work and also added roasted broccoli in EVOO and Kinder’s The Blend (salt, pepper, garlic).
Anyways, check out the chicken thighs.
INGREDIENTS
3 lbs bone-in, skin-on chicken thighs (I did boneless)
salt & pepper
onion powder
garlic powder
2 tbsp melted butter, I used unsalted
2 tbsp hot sauce
2 tbsp honey
1 lime, zested
DIRECTIONS
1. Preheat the oven to 450F.
2. On a foil lined baking sheet or shallow cast iron baking dish, season both sides of the chicken thighs with salt, pepper, onion and garlic powders, then arrange the pieces skin side up and pop in the oven to roast for 20 minutes.
3. In a small bowl, combine the melted butter with the hot sauce. Remove chicken from the oven and brush the mixture on top. Pop back in the oven for 10-15 minutes.
4. While chicken is roasting again, add honey to your small bowl of any remaining butter mix, and zest the lime into the honey and mix them together. Take the chicken out again and brush the lime zest honey mix and pop back in the oven for about 3 minutes.
5. Remove from oven and serve with rice and roasted broccoli or another starch and veg combo, like asparagus and potatoes.