Oven-baked honey glazed chicken thighs recipe

בס"ד

 
Roast chicken is always delicious and wonderful. When you can make a healthy dish of roasted chicken accompanied by baked vegetables (antipasti style) under 60 minutes, it is a definite success!

 

On the Nine Days of Av month it is costumed not to eat meat, so if you don't eat meat in the Nine Days like I do, save this recipe for Shabbos or some other time.

Making oven-baked chicken was always trouble for me since it took so much time until the chicken was ready. I used to bake the chicken on 180C/356F, and it took almost two hours until the chicken was ready.
A whole lot of time compared to chicken cooked on the stove-top.

I came across an oven-baked chicken recipe that sounded good. The ingredients and prep time seemed very promising. Eventually, we didn't like the recipe, but I learned that you could definitely make a roast chicken under 1 hour, which means that you have a meal on your plate under 60 minutes!
And the marvelous thing about this method is that the chicken comes out moist, tasty, and the skin is crispy, just like you expect from a roasted chicken.
So, wanna learn the secret of how to make fast and delicious roast chicken? scroll to the recipe :-)

Oven-baked chicken thighs/recipe: con delight

The measurements were made using universal cups and spoons
Ingredients:
Chicken thighs and wings with skin, rinsed and pat dried
1 Tablespoon paprika
1 Tablespoon honey
1/8 teaspoon black pepper
1 Tablespoon olive oil
Atlantic sea salt in a grinder

Vegetables:
any veggie you prefer - potatoes, zucchinis, yams, carrots, onions, etc.

Preparation:
Preheat oven to 220C/428F.
Place the chicken thighs and wings with the skin side up in a baking tray with baking paper.
Mix the seasoning ingredients: paprika, honey, pepper, and olive oil, and mix spread on the chicken parts. Brush under the skin as well. Sprinkle generously with the sea salt.

Prepare a separate tray for the vegetables (important): peel the vegetables and rinse or keep the rind and clean well under running water and cut into slices.
Transfer to a pan with baking paper and brush with the honey paste and sprinkle with sea salt.

Place the two trays in the oven and bake the vegetables for 25-30 minutes and the chicken for 50 minutes.
I start baking the two together, and after 25 minutes, I take out the vegetable tray, and towards the end of baking, about 5 minutes to the end, I place the vegetables tray back in so they will warm up again.

The chicken gets a beautiful crispy skin, and the roasted vegetables are moist, and everything is just perfect!
*If you know you have a very powerful oven, check the chicken after 40 minutes.