lana-in-fl
Well-known member
I love traybakes - they are simple and usually delicious. We really enjoyed this one. I was nervous about the amount of smoked paprika, as I sometimes find it overpowering, but DH commented that it wasn't as smoky as he'd expected.
From Milk St cookbook, published in Orlando Sentinel Jan 2 2025
Start to finish: 45 minutes Servings: 4
Ingredients:
¼ cup honey
2 tablespoons extra-virgin olive oil
Grated zest of 1 orange, orange cut into quarters
1 tablespoon smoked paprika
½ to ¾ teaspoon cayenne pepper (optional)
Kosher salt and ground black pepper
3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
2 medium sweet potatoes (1 pound total), cut lengthwise into ¾-inch wedges
1 small red onion, peeled and cut into 1-inch wedges, with root end intact
2 tablespoons salted butter, cut into 2 pieces, room temperature
Directions:
Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the honey, oil, orange zest, paprika, cayenne (if using), 1½ teaspoons salt and 1 teaspoon pepper.
On a rimmed baking sheet, combine the chicken, sweet potatoes and onion. Drizzle on the honey mixture and rub it into the chicken and vegetables. Arrange the chicken skin up in a single layer in the center, then arrange the vegetables in an even layer around the chicken. Place an orange quarter, cut side up, in each corner of the baking sheet. Roast until spotty brown and the thickest part of the thighs reach 175°F, 30 to 35 minutes.
Using tongs, transfer the chicken and vegetables to a platter; tent with foil. With the tongs, squeeze the juice from the orange quarters onto the baking sheet; discard the quarters. Add the butter and whisk, scraping up any browned bits, until melted and combined with the pan juices. Taste and season with salt and pepper. Pour half of the sauce over the chicken and vegetables; serve the remainder on the side.
From Milk St cookbook, published in Orlando Sentinel Jan 2 2025
Start to finish: 45 minutes Servings: 4
Ingredients:
¼ cup honey
2 tablespoons extra-virgin olive oil
Grated zest of 1 orange, orange cut into quarters
1 tablespoon smoked paprika
½ to ¾ teaspoon cayenne pepper (optional)
Kosher salt and ground black pepper
3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
2 medium sweet potatoes (1 pound total), cut lengthwise into ¾-inch wedges
1 small red onion, peeled and cut into 1-inch wedges, with root end intact
2 tablespoons salted butter, cut into 2 pieces, room temperature
Directions:
Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the honey, oil, orange zest, paprika, cayenne (if using), 1½ teaspoons salt and 1 teaspoon pepper.
On a rimmed baking sheet, combine the chicken, sweet potatoes and onion. Drizzle on the honey mixture and rub it into the chicken and vegetables. Arrange the chicken skin up in a single layer in the center, then arrange the vegetables in an even layer around the chicken. Place an orange quarter, cut side up, in each corner of the baking sheet. Roast until spotty brown and the thickest part of the thighs reach 175°F, 30 to 35 minutes.
Using tongs, transfer the chicken and vegetables to a platter; tent with foil. With the tongs, squeeze the juice from the orange quarters onto the baking sheet; discard the quarters. Add the butter and whisk, scraping up any browned bits, until melted and combined with the pan juices. Taste and season with salt and pepper. Pour half of the sauce over the chicken and vegetables; serve the remainder on the side.