1/4 cup (60 ml) honey, warm

1 tbsp (15 ml) sambal oelek

1 1/2 lb (675 g) baby potatoes

2 tbsp (30 ml) olive oil

8 bone-in chicken thighs with the skin

1 orange, sliced

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a bowl, combine the honey and sambal oelek.

On the prepared sheet, toss the potatoes with the oil. Arrange the chicken thighs with the potatoes, skin side up. Brush the thighs with the honey mixture. Season with salt and pepper, then scatter the orange slices overtop. Bake for 1 hour or until the meat easily detaches from the bone and the potatoes are tender.

Serve the chicken and potatoes with sautéed kale with garlic (see recipe), if desired.

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