Chilli Salt Honey Butter Chicken Thigh Tray Bake with Crispy Potatoes

Difficulty: Easy | Prep: 15 min | Cook: 55 min | Total: 70 min | Serves: 4 | Dietary: Gluten-Free

One tray, one oven, and dinner more or less sorts itself out while you get on with your Friday night. Chooki's Chilli Chicken Salt goes on the chicken and the spuds right at the start, so the heat cooks into the skin instead of sitting on top of it. The honey butter goes on at the end and turns the whole tray sticky.

Step 1: Roast the potatoes first

Heat the oven to 200C fan-forced. Toss the halved potatoes with 1 tablespoon of the olive oil and 1 tablespoon of the Chooki's Chilli Chicken Salt, then spread them cut side down on a big oven tray. Give them 20 minutes on their own. They need the head start or the chicken will be done well before they are.

Step 2: Season and add the chicken

Pat the thighs dry with paper towel. That step is the whole difference between crisp skin and sad skin. Rub them with the rest of the oil and the remaining tablespoon of chicken salt, pushing a bit of it under the skin, then nestle them skin side up among the potatoes. Roast for 25 minutes.

Step 3: Glaze and finish

Stir the melted butter, honey and grated garlic together in a mug. Brush it over the chicken, tuck the broccolini into the tray and roll it through the pan juices. Back in the oven for 10 minutes, until the skin is dark and lacquered and the broccolini tips have caught a bit of char.

Step 4: Rest and serve

Pull the tray out and leave it alone for 5 minutes so the juices settle back into the meat. Spoon the pan juices over everything, scatter the parsley on top, and serve it straight from the tray.

Tip: Keep whatever juices are left in the tray. Squash a couple of leftover potatoes into them the next day and fry them until the edges go crisp.