Preheat the oven to 425℉ Line a baking sheet with parchment paper.
In a large bowl toss together the baby potatoes with the olive oil, Italian seasoning, salt and pepper. Set aside.
Microwave the honey for about 20 seconds just so that it warms up a bit, then whisk it together with the garlic chili sauce in a small bowl. Place the chicken thighs skin side down on the prepared baking sheet. Brush each thigh generously with the honey mixture, then season with a bit of salt and pepper. Flip the thighs over so that the skin side is up and repeat brushing with the honey mixture and seasoning with salt and pepper.
Scatter the potatoes around the chicken thighs then place the orange slices overtop.
Bake for about an hour until the skin is golden brown and the meat easily detaches from the bone. The potatoes should also be nicely baked and golden brown.
Garnish with pomegranate seeds and parsley if preferred. Serve while warm.
Usually baby potatoes only require about 20 to 30 minutes in the oven, but I wanted these potatoes to be nicely roasted and browned. Because they roasted together with the honey mixture from the chicken, the potatoes almost caramelized on the bottom. If you prefer your potatoes less cooked, simply add them 30 minutes into roasting the chicken.
Drumsticks can also be used in this recipe with no change to cooking time, temperature or ingredients.
If you're using skinless boneless thighs, the roasting time will only be around 30 minutes.