Cardamom Honey Chicken Thighs

1. 1

   Heat the oven to 400 degrees.

2. 2

   In a small bowl, whisk together the honey, orange zest, 1 tablespoon of the oil, 1 teaspoon of salt, the garlic powder, cardamom and pepper. Set aside.

3. 3

   In a 9-by-9-inch metal roasting or baking pan, toss the potatoes with the remaining tablespoon of oil and 1/2 teaspoon of salt. Arrange the potatoes in an even layer.

4. 4

   Use a pastry brush to coat the chicken thighs with the honey mixture under and over the skin. Arrange the chicken pieces over the potatoes.

5. 5

   Cover with foil and roast for 35 minutes. Uncover and roast for another 15 minutes. Transfer the meat and potatoes to a plate, cover with foil and set aside.

6. 6

   Set the roasting pan over a stovetop burner on medium-high heat. Bring the liquid in the pan to a simmer and cook until thickened, about 2 minutes. Serve the chicken and potatoes drizzled with the pan sauce.

7. 7

   Per serving: 655 calories; 297 calories from fat (45 percent of total calories); 33 g fat (8 g saturated; 0 g trans fats); 143 mg cholesterol; 53 g carbohydrate; 33 g protein; 2 g fiber; 199 mg sodium.

No additional tips available.