Ingredients
Check off ingredients as you go
- 8 pieces chicken (drumsticks and thighs)
- 2 red onions, chopped
- 3 Tbsp silan (date syrup)
- 2 Tbsp honey
- 2 level Tbsp Dijon mustard
- 2 Tbsp ketchup
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- 1 Tbsp soy sauce
- 1 Tbsp apple cider vinegar
- 1 tsp smoked paprika
- Salt and pepper to taste
- Sprigs of fresh thyme (optional, for garnish)
Don’t be scared off by the ingredient list, you should already have most of it in the back of your pantry. This marinade strikes a nice balance between the different flavors for a tasty, caramelized chicken that isn’t too sweet.
Make the marinade: In a large bowl, combine 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. Stir until everything is well combined.
Add the chicken pieces to the marinade and toss well to coat them evenly. Cover the bowl and let marinate in the refrigerator for at least 1 hour, or ideally overnight.
Preheat your oven to 200°C (400°F). Spread the chopped red onions in a large baking dish. Arrange the marinated chicken pieces on top of the onions, making sure they are in a single layer.
Roast in the preheated oven for about 45 minutes, turning the chicken halfway through. Baste the chicken with the pan juices several times to intensify the caramelization.
The chicken should be golden and cooked through (with an internal temperature of 75°C / 165°F). The onions should be soft and caramelized.
Garnish the chicken and caramelized onions with sprigs of fresh thyme.
Serve this chicken with potatoes, sweet potatoes, roasted vegetables, rice or even quinoa.
Tip and variation
- I often use a pinch of smoked salt in this recipe instead of the paprika; if you have some, this is the time to use it!