GOLDEN-HONEY-SKIN CHICKEN

Adding a piece of this golden, lightly sweet, crispy-skinned chicken takes just about any one-pot main—pasta, risotto, rice or grain pilaf—from fine to fabulous! If making this to go with our Mushroom, Chestnut & Roasted Squash Risotto, roast the chicken and squash at the same time and temperature, but in separate pans.

6 skin-on, deboned or bone-in chicken thighs 1 tbsp (15 mL) olive oil

1 tbsp (15 mL) runny honey

1/4 tsp (1 mL) sea salt

1/4 tsp (1 mL) pepper

1 Preheat oven to 375°F (190°C).

2 Into a large bowl, toss the chicken thighs with the oil, honey, salt and pepper to coat well.

3 Transfer to a roasting pan, arrange skin-side up and pop into the oven, uncovered. Roast chicken for 30 to 40 minutes or until chicken is golden and a meat thermometer reaches 165°F (74°C) when inserted into the centre of the thigh. Reserve the roasting pan drippings to enjoy over the chicken or save for roasting potatoes.

Makes 6 servings