Description
This Honey Garlic Chicken Thighs with Roasted Potatoes recipe is a delicious and easy one-pan meal perfect for a family dinner. The chicken thighs are coated in a sweet and savory honey garlic glaze and roasted alongside tender potatoes until golden brown and flavorful.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, quartered
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Honey Garlic Glaze:
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tbsp soy sauce (low sodium preferred)
- 1 tbsp apple cider vinegar
- 1/2 tsp ginger powder
- Pinch of red pepper flakes (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the quartered baby potatoes with 1 tablespoon of olive oil, dried thyme, salt, and pepper. Toss until the potatoes are evenly coated. Spread the potatoes in a single layer on one half of the prepared baking sheet.
- In a small bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, ginger powder, and red pepper flakes (if using) to create the honey garlic glaze.
- Pat the chicken thighs dry with paper towels. In a separate bowl, toss the chicken thighs with the remaining 1 tablespoon of olive oil.
- Arrange the chicken thighs on the other half of the baking sheet, next to the potatoes.
- Brush about half of the honey garlic glaze generously over the chicken thighs.
- Bake for 20 minutes.
- Remove the baking sheet from the oven. Flip the chicken thighs and potatoes. Brush the remaining honey garlic glaze over the chicken.
- Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and golden brown.
- Garnish with fresh chopped parsley, if desired, and serve immediately.
Notes
- For crispier potatoes, make sure they are spread in a single layer and not overcrowded on the baking sheet.
- If you prefer bone-in chicken thighs, adjust the cooking time slightly, as they may take a bit longer to cook through.
- Feel free to add other vegetables to the sheet pan, such as broccoli florets or sliced bell peppers, during the last 15-20 minutes of cooking.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 20g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
