Honey-Roasted Chicken Thighs

With Sweet Potato Wedges and Cucumber Salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
A note about serious food allergies

Brisk, busy days and cold nights call for a dinner that's finger-lickin' good. These chicken thighs are roasted in a honey and paprika glaze that's both sweet and spicy. We pair this succulent dish with sweet potato wedges and cool it all down with a refreshing cucumber salad. This is the kind of plate that conjures "sunshine on my shoulders" memories of warm backyard BBQs.

In Your Box (serves 2)

  • 10 oz. Sweet Potato
  • 2 Green Onions
  • 1 English Cucumber
  • 64 oz. Boneless Skinless Chicken Thighs
  • 1 tsp. Paprika
  • 1 tsp. Ground Cumin
  • 1 tsp. Dark Chili Powder
  • 3 oz. Honey
  • 0.17 fl. oz. Red Wine Vinegar
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 425 degrees and line a baking sheet with foil or use nonstick baking sheet. Thoroughly rinse produce and pat dry. Scrub and cut sweet potato into ½" thick wedges. Slice green onions on a bias (angle). Dice cucumber into ½" pieces. Rinse chicken thighs and pat dry.

  • Step 2 - Begin the Sweet Potato Wedges

    Begin the Sweet Potato Wedges

    In a mixing bowl, combine the sweet potato wedges, 1 Tbsp. olive oil, and a pinch of salt and pepper. Evenly arrange (no overlapping) on a prepared baking sheet, creating space for the chicken thighs to be added later. Place in oven on the middle rack to roast for 30 minutes. Wedges are done when they are slightly browned and firm. Remove from oven, sprinkle with coarse sea salt if desired, and let cool on baking sheet for 4 minutes to let wedges become crisp.

  • Step 3 - Prepare the Chicken Thighs

    Prepare the Chicken Thighs

    While the potatoes are baking, get to work on the chicken thighs. In a mixing bowl, combine the chicken thighs, paprika, cumin, chili powder, and a pinch of salt and pepper. Thoroughly coat the chicken thighs with the spices. Once coated, drizzle ⅔ of the honey (reserving remaining for the salad) into the bowl and continue to coat the chicken thighs.

  • Step 4 - Roast the Chicken Thighs

    Roast the Chicken Thighs

    After the potato wedges have cooked for 10 minutes, make room to add the coated chicken thighs to the baking sheet and return the baking sheet with the potatoes and chicken to the oven to bake for the remaining 20 minutes, or until chicken juices run clear and potato wedges are finished. (See step 2 to determine when potato wedges are done and how to finish them.)

  • Step 5 - Prepare the Cucumber Salad

    Prepare the Cucumber Salad

    While the chicken and potatoes are roasting, prepare the salad. In a clean medium mixing bowl, add diced cucumber, remaining honey, red wine vinegar, and sliced green onions (reserving a pinch for garnish). Add salt and pepper to taste. Cover and chill in the refrigerator until ready to serve.

  • Step 6 - Plate the Dish

    Plate the Dish

    Arrange 2 chicken thighs on each dish. Add a heap of sweet potato wedges on the side. Serve cucumber salad next to the chicken thighs. Garnish with remaining green onion.