Ingredients

Check off ingredients as you go

• 8 chicken pieces (drumsticks and thighs)
• 2 red onions, chopped
• 3 tablespoons silan (date syrup)
• 2 tablespoons honey
• 2 level tablespoons Dijon mustard
• 2 tablespoons ketchup
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh thyme sprigs (optional, for garnish)

If you change the number of serving, consider adjusting cooking times!

Don’t be intimidated by the ingredient list—you should have most of these in your pantry. This marinade creates a wonderful balance of flavors for savory, caramelized chicken that’s not overly sweet.

1. Prepare the marinade: In a large bowl, mix together the silan, honey, mustard, ketchup, olive oil, minced garlic, soy sauce, apple cider vinegar, and smoked paprika (if using). Season with salt and pepper to taste. Mix until everything is well incorporated.

2. Add the chicken pieces to the marinade and toss well to coat evenly. Cover the bowl and let marinate in the refrigerator for at least 1 hour, or ideally overnight.

3. Preheat your oven to 200°C (400°F). In a large baking dish, spread out the chopped red onions. Arrange the marinated chicken pieces over the onions, making sure they’re in a single layer.

4. Roast in the preheated oven for about 45 minutes, turning the chicken pieces halfway through. Baste the chicken with the cooking juices several times to intensify the caramelization.

5. The chicken should be golden and fully cooked (with an internal temperature of 75°C/165°F). The onions should be tender and caramelized.

6. Garnish the chicken with fresh thyme sprigs along with the caramelized onions.

Serve these chicken pieces with potatoes, sweet potatoes, roasted vegetables, rice, or quinoa.

Tips and Variations

• I often use a pinch of smoked salt for this recipe instead of paprika—if you have some, it’s the perfect opportunity to use it!