Hot & Crispy Chicken Thighs with Hasselback Sweet Potatoes and Roast Broccoli

Hot & Crispy Chicken Thighs with Hasselback Sweet Potatoes and Roast Broccoli

• 4 small - medium sweet potatoes

• olive oil

• kosher salt and pepper

• 1 large head broccoli, cut into bite sized florets

• 2 cloves garlic minced

• 1/4 cup store bought hot honey

• 4 bone in skin on chicken thighs

Preheat oven to 425° F.

Using a sharp knife carefully slice 1/8” slices into the sweet potatoes stopping about 3/4’s of the way through the potato so they stay intact.

Brush with olive oil and place on sheet tray. Roast the sweet potatoes for 45 to 50 minutes or until fork tender.

While the sweet potatoes cook, roast the brocolli. Toss the broccoli in 2 tablespoons olive oil, minced garlic, and large pinch of salt. Roast alongside the chicken and the sweet potatoes for about 25 mninutes or until fork tender.

In a small saute pan mix together honey and 2 tbs water over medium until smooth. Set aside

While the sweet potatoes and broccoli are roasting, brown the chicken. Begin by warming 2 Tbs. olive oil in a large pan over medium heat. Sprinkle the chicken thighs with salt and place the thighs skin down in the pan. Brown the chicken over medium low for about 4 to 6 mintues or until the chicken is golden. Remove the pan from the oven and flip the chicken thighs. Brush with the honey mixture.

Place the chicken in the oven and cook for another 18 minutes or until an internal temp reaches 165°F.

Remove the sweet potatoes, broccoli, and chicken and serve together.

Makes about 4 servings.