Honey Garlic Chicken and Potatoes
A cozy one-pan dinner that brings together juicy chicken, crispy potatoes, and a glossy honey-garlic glaze. Easy to pull together with pantry staples, this dish thrives on simple flavors and hands-off roasting that frees you to set the table and relax.
Ingredients
- 1.5 pounds bone-in chicken thighs, skin-on
- 1 pound baby potatoes, halved or quartered if large
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment or a light coating of oil so the potatoes don’t stick.
- Pat the chicken dry with paper towels. Season lightly with salt and pepper. Toss the potatoes with 1 tablespoon of olive oil, a pinch of salt, and a crack of pepper on a separate sheet or in a bowl.
- Spread the potatoes on the sheet pan in a single layer. Nestle the chicken among the potatoes, skin-side up.
- In a small bowl, whisk together honey, soy sauce, garlic, rice vinegar, paprika, thyme (if using), and the remaining tablespoon of olive oil.
- Pour the honey-garlic mixture over the chicken and potatoes, tossing gently to coat. Don’t drown the potatoes; you want a nice glaze on the chicken and a bit of coating on the potatoes.
- Roast for 25–35 minutes, or until the potatoes are tender and the chicken reads 165°F (74°C) on an instant-read thermometer. If the glaze isn’t glossy, broil for 1–2 minutes at the end, watching closely.
- Remove from the oven and let rest for 5 minutes. Spoon any extra glaze from the pan over the chicken and potatoes, then serve warm.