One Pan Honey Glazed Chicken With Shallots

One Pan Honey Glazed Chicken with Shallots

This One Pan Honey Glazed Chicken with Shallots is a one-pan wonder with notes of honey, chili pepper heat with dressed shallots and parsley.
Ingredients:
2 lbs. Bone-in, Skin-on Chicken Thighs or Drumsticks (4 to 8 pieces)
Kosher Salt
2 tbsp. Neutral Oil, such as Grapeseed or Canola, divided
1 lb. Shallots (about 8), peeled and halved, quartered if large
3 tbsp. Honey
2 tbsp. Fresh Lime Juice
1 Garlic Clove, minced
1 Fresh Hot Chile, such as Thai, Jalapeño or Serrano, minced with or without seeds
1 tbsp. Sherry Vinegar
1/2 cup Chopped Flat Leaf Parsley
Directions:
Pat your chicken thighs very dry with paper towels. Then sprinkle all sides of each of thigh with Kosher salt; set the plate of thighs aside.

Over medium heat, heat 1 tablespoon of grapeseed or vegetable oil and toss in the shallots. Let the shallot pieces lightly caramelize, stirring often. This should take about 10 minutes.

When the shallots are looking evenly browned and have softened, transfer them to a separate bowl and set aside.

Raise the heat under your skillet to medium-high and heat 1 tablespoon of grapeseed or vegetable oil. Add the chicken thighs, skin side down and let cook, undisturbed for about 10-12 minutes, or until the chicken thighs easily release from the pan and the skin is browned and crisp. Flip the chicken thighs and let cook on the meat side for about 5 minutes.  Serves 2 to 4.

Transfer 1-2 chicken thighs to a plate and top with some of the dressed shallots. Drizzle pan sauce over the shallot-topped chicken and serve.

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: 40 Minutes