Honey Glazed Chicken and Potatoes
Savor the perfect balance of sweet and savory with this Honey Glazed Chicken and Potatoes recipe, a comforting one-pan meal that’s as easy to make as it is delicious. Juicy, bone-in chicken thighs are seasoned with paprika and brushed with a rich honey-soy-Dijon glaze, creating a caramelized, golden finish that’s packed with flavor. Paired with tender, roasted baby potatoes seasoned to perfection, this recipe brings bold flavors and hearty textures to your table in under an hour. Enhanced with fresh thyme and garlic, this dish is perfect for weeknight dinners or cozy family gatherings. Simple to prepare and bursting with wholesome ingredients, it’s an irresistible crowd-pleaser that’s sure to become a dinnertime favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 500 grams Baby potatoes (halved)
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 2 sprigs Thyme (fresh, optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Preheat your oven to 400°F (200°C) and grease a large baking dish or sheet pan with a light layer of olive oil.
Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika. Set aside.
In a small bowl, whisk together honey, soy sauce, Dijon mustard, minced garlic, and 1 tablespoon of olive oil until well combined. This will be your honey glaze.
Place the halved baby potatoes in a large mixing bowl. Drizzle with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat.
Spread the seasoned potatoes evenly across one side of the prepared baking dish. Add the chicken thighs on the other side, skin-side up.
Brush a generous layer of the honey glaze over the chicken thighs, ensuring they are well coated. Drizzle any remaining glaze over the potatoes.
Optionally, add fresh thyme sprigs on top of the chicken and potatoes for extra flavor.
Bake in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
About halfway through cooking, baste the chicken with the pan juices and stir the potatoes to ensure even cooking.
Remove from the oven and let the dish rest for 5 minutes before serving. Plate the chicken and potatoes together and drizzle with any remaining pan juices.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4386 mg | 191% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 56.3 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3466 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
