Honey Garlic Chicken & Potatoes (Printer-Friendly Version)
# What You'll Need:
→ Chicken and Potatoes
01 -
4 pieces chicken thighs (bone-in, skin-on)
02 -
1 lb baby potatoes, halved or quartered
03 -
1 tablespoon olive oil
04 -
1 teaspoon salt
05 -
½ teaspoon pepper
→ Honey Garlic Glaze
06 -
⅓ cup honey
07 -
3 tablespoons soy sauce
08 -
4 cloves garlic, minced
09 -
½ teaspoon red pepper flakes (optional)
→ Garnish (Optional)
10 -
Fresh thyme or parsley, chopped
11 -
Sesame seeds
# Let's Cook!:
01 -
Preheat your oven to 400°F (200°C). Wash and halve the potatoes. Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
02 -
In a small bowl, whisk together honey, soy sauce, minced garlic, and red pepper flakes (if using). Set aside.
03 -
Heat 1 tablespoon of olive oil in a large oven-safe skillet or sheet pan over medium heat. Place the chicken thighs skin-side down and sear for 3-4 minutes until golden and crispy. Flip and cook for another 2 minutes. Remove the chicken from the skillet.
04 -
Add the potatoes to the same skillet. Drizzle with a little olive oil, season with salt and pepper, and sauté for about 5 minutes until slightly golden.
05 -
Nestle the seared chicken thighs among the potatoes in the skillet or on the sheet pan. Pour the honey garlic glaze over the chicken and potatoes, ensuring even coverage. Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
06 -
Remove from the oven and garnish with fresh thyme, parsley, or sesame seeds if desired. Serve hot and enjoy!
# Cook's Notes:
01 -
For crispier chicken skin, pat the thighs dry thoroughly before seasoning.
02 -
Use low-sodium soy sauce if you prefer to control the saltiness.
03 -
This dish pairs well with steamed vegetables or a fresh salad.