| Ingredients |
| 6 |
lbs |
chicken thighs, with bone, skin removed |
| 8 |
each |
medium potato |
| |
| Marinade |
| ½ |
cup |
mustard |
| 1 |
cup |
honey |
| 2 |
Tbsp |
chicken soup powder |
| 1 |
cup |
warm water |
| 1½ |
tsp |
salt |
| ¼ |
tsp |
black pepper |
| 4 |
Tbsp |
dill, chopped |
| 2 |
each |
large onion, diced and caramelized |
| |
| Garnish |
| parsley, chopped |
| |
|
| Preparation steps: |
- Marinate the chicken:
Mix the marinade ingredients in a very large 13" paella pan or a large roasting pan (9" x 13").
Place the chicken thighs, bone side up, in the marinade.
Cover with aluminum foil and marinade for 2 hours to overnight, placing the pan in the refrigerator.
- Roast the chicken, covered, in the oven for
40 minutes at 385°F.
- Prepare and add the potatoes:
While the chicken is roasting, peel the potatoes and cut each one into 4 pieces.
Remove the pan from the oven. Using tongs, take the chicken pieces out and set them aside on a large aluminum tray.
Arrange the potato pieces on the bottom of the pan, then place the chicken pieces on top, this time bone side down.
- Continue roasting:
Cover the pan,and roast at 385°F for additional 50 minutes.
After 30 minutes, quickly remove the pan from the oven, pour some of the sauce over the chicken to keep it moist,
and continue roasting for the remaining 20 minutes.
Serving: Garnish the chicken with parsley and serve with steamed rice.
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