(20 votes, average: 3.60 out of 5)
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An easy, flavorful full meal deal with lots of fresh veggies. Honey adds some satisfying sweetness to the Little Potatoes.
Ingredients
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Preparation
Preheat oven to 400 °F.
In a small pot combine sugar, vinegar, honey, cumin, cayenne, oregano, garlic powder, salt, and lime zest. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and cook for an additional 2 to 3 minutes. Brush sauce over chicken and place in oven on parchment-lined baking sheet.
While chicken is in the oven, pierce potatoes and cover with a damp paper towel, microwave for five minutes. In a bowl, toss potatoes with olive oil, honey, thyme, salt, and apricots. Place on lined baking sheet.
After the chicken has cooked for 10 minutes, add the potatoes to the oven and bake for another 20 minutes or until the chicken reaches an internal temperature of 165 °F.
Top with chopped pistachios and fresh mint.