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Easy One-Pan Honey Garlic Chicken Thighs with Potatoes

one-pan honey garlic chicken thighs - featured image
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A quick and easy one-pan meal featuring crispy bone-in chicken thighs and roasted baby potatoes glazed with a sweet and savory honey garlic sauce. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 700 g)
  • 1 pound (450 g) baby potatoes, halved (Yukon gold or red potatoes recommended)
  • 3 tablespoons honey (raw or local preferred)
  • 4 cloves garlic, minced
  • 2 tablespoons low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon dried thyme or rosemary (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, toss the halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and dried thyme or rosemary if using. Set aside.
  3. Pat the chicken thighs dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper.
  4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is golden and crisp, avoiding moving them too much.
  5. Flip the chicken thighs and cook for an additional 3 minutes. Remove the chicken temporarily from the pan and set aside.
  6. Add the potatoes to the skillet, spreading them in a single layer around the pan. Let them cook undisturbed for 3-4 minutes to form a light crust.
  7. In a small bowl, whisk together honey, minced garlic, soy sauce, and apple cider vinegar to make the honey garlic sauce.
  8. Return the chicken thighs to the skillet, placing them on top of the potatoes. Pour the honey garlic sauce evenly over everything.
  9. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
  10. Check halfway through cooking and spoon some sauce over the chicken and potatoes to keep them moist and flavorful.
  11. Remove from the oven and let rest for 5 minutes before serving. The sauce will thicken slightly, coating the chicken and potatoes with a sticky glaze.

Notes

Patting the chicken skin dry before searing is key to achieving crispy skin. Use bone-in, skin-on thighs for juicier, more flavorful meat. If your skillet is not ovenproof, transfer ingredients to a baking dish before roasting. Avoid overcrowding the pan to ensure even roasting of potatoes. Check internal temperature of chicken to ensure it reaches 165°F (74°C). Leftovers taste better the next day as flavors deepen.

Nutrition

Keywords: honey garlic chicken, one-pan meal, chicken thighs, roasted potatoes, easy dinner, quick recipe, comfort food, weeknight dinner

Find it online: https://lenatable.com/easy-one-pan-honey-garlic-chicken-thighs-with-potatoes-recipe-for-perfect-dinner/