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Hot Honey Roasted Chicken & Vegetables
Ingredients
  • 4 (6-ounce) bone-in, skin-on chicken thighs, patted dry
  • 1 teaspoon onion powder
  • ¾ teaspoon plus ⅛ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ½ teaspoon cayenne pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 pound  red potatoes, scrubbed and chopped (about 4 cups)
  • 8 ounces rainbow carrots, peeled and sliced diagonally 1-inch thick (about 2 cups)
  • 6 small shallots, quartered (about 1½ cups)
  • 4 tablespoons unsalted butter, divided
  • 2 teaspoons grated  garlic, divided
  • 2 tablespoons hot  honey
  • 2 teaspoons Sriracha
  • ¼ teaspoon grated  orange zest
  • Fresh flat-leaf parsley leaves for garnish (optional)
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