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Prep Time
15 Mins
Cook Time
55 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 4
Photo: Antonis Achilleos; Styling: Gerri Williams

How to Make It

Step 1

Preheat oven to 450ºF. Line bottom and sides of a 9-by-13-inch baking pan with heavy-duty aluminum foil. In baking pan, toss potatoes and shallots with oil, rosemary and 1/2 tsp. salt. Roast for 15 to 20 minutes.

Step 2

In a small bowl, combine soy sauce, honey and mustard. Remove baking dish from oven and stir potato mixture. Mist a wire rack with cooking spray and place it on top of baking dish.

Step 3

Place chicken on rack. Brush with soy sauce mixture and roast until an instant-read thermometer registers 165ºF when stuck into thickest part of thigh, about 35 minutes (check chicken after 20 minutes; if skin is browning too quickly, tent chicken with foil). Let rest 5 minutes. Serve chicken with potato mixture.

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