Description
A flavorful and easy one-pan dish with juicy chicken and crispy potatoes tossed in a sweet and savory honey garlic sauce.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix honey, soy sauce, vinegar, garlic, and 2 tablespoons olive oil.
- In a large bowl, toss the potatoes with 1 tablespoon olive oil, thyme, paprika, salt, and pepper.
- Place the potatoes and chicken thighs on a baking sheet. Arrange the chicken skin-side up.
- Brush half the honey garlic sauce over the chicken and potatoes.
- Bake for 25 minutes, then brush with remaining sauce.
- Bake for another 15–20 minutes or until chicken is cooked through and potatoes are tender.
- Broil for 2–3 minutes for extra crispiness, if desired.
- Garnish with chopped parsley and serve warm.
Notes
- You can use boneless thighs or breasts; adjust cooking time accordingly.
- Red or Yukon gold potatoes work well in this dish.
- For even cooking, make sure potatoes are cut to similar sizes.
- Line the baking sheet with foil for easier cleanup.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 540
- Sugar: 11g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg