Silan-Glazed Roast Chicken with Oranges & Red Onions

Ingredients

Serves 6. Tap to check off as you go.

• 4 lb bone-in, skin-on chicken thighs and drumsticks
• 1/3 cup silan (date syrup) or honey
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 4 cloves garlic, grated
• 1 head garlic, halved crosswise
• 2 red onions, cut into wedges
• 2 oranges (1 juiced, 1 cut into wedges)
• 1 small bunch fresh thyme
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Whisk the silan, olive oil, Dijon, grated garlic, paprika, salt, pepper and the juice of 1 orange in a large bowl.
2. Add the chicken and turn to coat. Cover and refrigerate at least 1 hour, or overnight.
3. Heat the oven to 400°F. Scatter the onion wedges, orange wedges, halved garlic head and half the thyme in a large roasting pan.
4. Arrange the chicken skin side up on top and pour the remaining marinade around it, not over it.
5. Roast 50–60 minutes, basting once or twice, until the skin is deep mahogany and the chicken reaches 175°F at the bone. If the glaze darkens too fast, tent loosely with foil.
6. Spoon the pan juices over the chicken and scatter the remaining thyme on top before serving.