Ingredients:

  • 5 kg bone-in, skin-on chicken thighs and drumsticks
  • 3 kg Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large red onions, peeled and quartered
  • 3 heads of garlic, cloves separated and peeled
  • 240 ml raw honey
  • 120 ml soy sauce
  • 60 ml apple cider vinegar
  • 4 tbsp smoked paprika
  • 2 tbsp ground cumin
  • 2 tbsp dried oregano
  • 1 tbsp freshly cracked black pepper
  • 120 ml extra virgin olive oil

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. Whisk together the honey, soy sauce, ACV, smoked paprika, cumin, oregano, black pepper, and olive oil in a large bowl.
  3. Add the 5kg of chicken pieces to the bowl and massage the glaze under the skin. Ensure every inch is coated.
  4. Toss in the 3kg of potato chunks and quartered red onions, using your hands to ensure they are slick with oil and spices.
  5. Distribute the chicken, potatoes, and onions across three sheet pans. Arrange chicken skin side up.
  6. Scatter the peeled garlic cloves into the gaps between the meat and vegetables. Tucking them slightly under the chicken prevents them from burning.
  7. Roast for 35 minutes, then rotate the pans between the top and bottom racks.
  8. Continue roasting for another 35-40 minutes until the chicken skin is dark gold and crackling.
  9. Check the potatoes; they should be soft when pierced with a fork and have browned edges.
  10. Remove from the oven and let the pans rest for 10 minutes. Do not skip this; the juices need to settle back into the meat.