Ingredients
4 medium Yukon Gold potatoes (about 1-3/4 pounds), cut into 1-inch pieces1 large onion, cut into 1-inch pieces1/2 cup hoisin sauce3 tablespoons honey1/2 teaspoon salt, divided1/2 teaspoon pepper, divided4 bone-in chicken thighs (about 1-1/2 pounds)
Preparation
Preheat oven to 400°. Place potatoes and onion in a greased 13x9-in. baking pan. In a small bowl, mix hoisin, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper; add to potato mixture and toss to coat.
Place chicken over vegetables; sprinkle with remaining salt and pepper. Roast 50-60 minutes or until potatoes are tender and a thermometer inserted in chicken reads 170°-175°, basting occasionally with pan juices.
