This is a good one! The hot honey helps crisp up the chicken, while the lime adds brightness to the dish. Served with rice and a cucumbersalad, this roasted chicken is theperfect dish for when you don’thave a lot of time but still want alot of flavor.
Recipe from nytimes.com
MAKES 4-6 SERVINGS | COOK TIME: 35 MINUTES | PREHEAT 450F
I N G R E D I E N T S
- 3 pounds bone-in, skin-on chicken thighs
- Salt and black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons butter, melted
- 2 tablespoons hot sauce
- 1 lime
- 2 tablespoons honey
D I R E C T I O N S
1. Heat the oven to 450 degrees. On a foil-lined rimmed baking sheet,season the chicken all over with salt, pepper, onion powder and garlicpowder. Arrange the chicken skin side up then roast until browned, 20minutes.
2. While the chicken is roasting, combine the melted butter and hot saucein a small saucepan and whisk to combine; transfer half to a separatebowl and set aside for later. After the chicken has roasted for 20 minutes,brush the chicken all over with the remaining butter mixture. Continueroasting until the chicken is golden brown and cooked through, 10 to 15minutes more. Remove the chicken thighs from the oven.
3. Zest the lime, then cut it in half. Add the reserved butter-hot saucemixture back to the saucepan, add the honey and 1 teaspoon lime zestand whisk to combine. Simmer for a minute or two, then brush over thechicken thighs and squeeze the lime juice on top. Serve immediately.