Red Wine & Honey Glazed Chicken with Herbed Sweet Potato Fries
1/2 cup full-bodied red wine (such as Syrah)
2 tsp raw honey
2 sweet potatoes, each cut into 8 wedges
1 1/2 tbsp olive oil, divided
1 clove garlic, minced
1 tsp dried parsley flakes
1 tsp dried thyme
1/4 tsp red pepper flakes
4 bone-in, skinless chicken thighs (1¾ lb)
1/4 tsp sea salt (TRY: Salt Sisters Sel Gris Certified Organic French Sea Salt – Fine or Pink Himalyan salt
1/8 tsp fresh ground black pepper
Preheat oven to 375°F. Line a large baking sheet with parchment paper. In a small saucepan on medium-high, bring wine to a boil and simmer until reduced to 3 tbsp, about 8 minutes. Stir in honey.
In a large bowl, combine potatoes, 1 tbsp oil, garlic, parsley, thyme and pepper flakes. Gently toss and spread in a single layer on one half of prepared sheet. To same large bowl, add chicken, remaining 1/2 tbsp oil, salt and pepper; toss to coat. Place chicken on remaining half of sheet. Brush both sides of chicken with 1 tbsp red wine glaze.
Bake for 20 minutes. Remove from oven and brush another 1 tbsp red wine glaze on both sides of chicken. Turn chicken and potatoes over and return to oven, until an internal thermometer inserted into chicken reads 165°F and potatoes are tender, about 15 to 20 minutes more.
Reheat red wine glaze on medium-high; boil for 1 minute. Using a clean brush, brush remaining glaze over chicken. Serve chicken with potatoes and dipping sauce alongside.