Many recipes on Honey’s Pantry use date honey as a natural sweetener.
Sweet and savory recipes, as this roasted chicken drums thighs in tomato vinaigrette, suit a variety of taste preferences at the dinner table.
Hence, using this popular combination of flavors caters to as many as possible at the dinner table.
A great entrée to accompany this dish would be fresh Terriyaki-Soy Fired Fresh Mushrooms.
A delicious side dish would be vegan stuffed cabbage, which adds charm to the dinner, while keeping the side dish non-meaty/dairy-free.
The color of the cabbage merges well with the roasted chicken tones as does the mushroom entre.
This is what the roasted chicken drums thighs in tomato vinaigrette looks like, after brushing the skin with date honey, which comes after pouring tomato vinaigrette all over the potatoes and chicken.
Equipment
- 1 cutting board
- 1 vegetable knife
- 1 bowl
- 1 kitchen brush (preferably silicon)
- 1 oven pan (2 double aluminum pans)
- parchment paper
Roasted Chicken in Tomato Vinaigrette
Date Honey Roasted Chicken in Tomato Vinaigrette with regular (white/red skinned) potatoes and sweet potatoes.
Ingredients
On Top of Chicken and Potatoes in Pan
- 4 chicken drums-thighs
- 8 medium potatoes, some coarsely cut and some sliced like fans (thin slices, not sliced all the way through)
- 2 large onions, sliced into half rings
- 2 medium-large sweet potatoes, sliced like fans (thin slices, not sliced all the way through)
- 2 medium-large tomatoes, thin slices
- 1/3 cup date honey
Tomato-Vinaigrette
- 3 1/2 ounces / 100 grams condensed tomato paste
- 1 tablespoon vinegar (balsamic/whit/rice)
- 4 tablespoons date honey
- 1 tablespoon chicken soup mix powder (without monosodium glutamate which is much saltier)
- 1 tablespoon sweet paprika
- 1/2 cup olive oil (mild or no flavor)
- 1 teaspoon kosher salt
- 1/2 teaspoon (optional) black pepper
Instructions
Pre-heat oven to 350 Fahrenheit / 175 Celsius top-bottom heat (no fan).
Dry chicken with paper towels.
Place chicken on parchment paper in oven pan, and onions, potatoes and tomatoes beside them, .
Mix tomato Vinaigrette in bowl creating a vinaigrette sauce.
Brush under chicken skins and pour rest all over chicken and potatoes.
Mix a bit to make sure that the potatoes are covered.
Cover with parchment paper.
Slow roast, 1 hour and 45 minutes.
Remove from oven.
Brush date honey onto skins and braise with pan sauce.
Return to oven for 10 to 15 minutes, when it will get a nice dark glaze.