| Serves |
|---|
| 4-6 |
Ingredients
For the Chicken & Vegetables
- 8 boneless, skin-on chicken thighs
- Kosher salt and cracked black pepper, to taste
- 1 lb baby purple potatoes, halved
- 1 medium red onion, cut into thick wedges
- 2 tbsp extra-virgin olive oil
- 1 blood orange, sliced into wedges
For the Glaze
- Zest of 1 blood orange
- ¾ cup blood orange juice (from about 2–3 oranges)
- 3–4 black garlic cloves, mashed into a paste (or 1½ tbsp black garlic paste)
- 3 tbsp runny honey
- 1½ tbsp soy sauce
- 1½ tbsp apple cider vinegar
- ½ tsp chilli flakes or a few dashes hot sauce (optional)
To Finish
- 6–8 fresh figs, halved
Directions
- Heat the oven to 425°F.
- Pat the chicken dry with a paper towel and season both sides with salt and pepper. In a large mixing bowl, toss the potatoes and red onion wedges with 1 tbsp of olive oil, salt, and pepper, and set aside. Heat the remaining tbsp olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes, until the skin is golden and crispy. Flip the chicken so it’s skin-side up, then add the potatoes, red onion wedges and blood orange wedges around the chicken.
- In a small bowl, whisk together the blood orange zest, juice, black garlic, honey, soy sauce, vinegar and chilli or hot sauce if using. Pour the mixture around the chicken and vegetables, but not directly on the crispy skin. Transfer the skillet to the oven and roast for 15 minutes.
- Carefully remove from the oven, place the halved figs around the chicken and vegetables, and spoon some of the glaze over the top. Return to the oven for another 5–8 minutes, or until the chicken is cooked through (165°F), the glaze is glossy and reduced, and the potatoes are tender. If you want darker edges or extra stickiness, broil for an additional 1–2 minutes, but be careful to watch closely as it can burn quickly!
- Spoon the pan glaze over the chicken and vegetables before serving. Serve hot, and enjoy!
Note: If you can’t find black garlic, you can use roasted garlic instead. Mash 3–4 very soft cloves into the glaze.
If you can’t find boneless skin-on chicken thighs, buy bone-in, skin-on thighs and debone them yourself: place the thigh skin-side down on a cutting board, then using a small, sharp knife, carefully trace along both sides of the bone, slide the knife underneath and lift it out while keeping the skin intact.