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Juicy honey garlic chicken thighs and crispy roast potatoes come together in one pot, creating a no-fuss dinner that’s packed with FLAVOR. A perfect combination of sweet and savory, this dish will become a family favorite in no time.
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Cuisine: American Fusion
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Why You’ll Love Making It
- One-Pot Wonder: Minimal cleanup with everything cooked in just one skillet.
- Beginner-Friendly: Straightforward steps, but results that look and taste gourmet.
- Versatile: Works as a cozy weeknight dinner or an impressive dish for guests.
- Flavor Explosion: The honey garlic sauce is perfectly balanced with sweetness, tanginess, and umami.
- Customizable: Swap potatoes with other root vegetables like carrots or sweet potatoes to mix things up.
Ingredients
- 4 medium chicken thighs (about 1 lb): Bone-in and skin-on thighs work best for maximum juiciness and crispy skin.
- Salt and pepper to taste: Start light; you can always adjust after cooking.
- 2 tablespoons butter, divided: Adds richness to the sauce and ensures a golden sear on the chicken and potatoes.
- 1 tablespoon olive oil: Helps achieve a perfect sear without burning the butter.
- 1 medium onion, diced: Yellow or sweet onions work best for a hint of natural sweetness.
- 1 lb russet potatoes, scrubbed and cut into 1-inch cubes: Russets crisp up beautifully but feel free to use Yukon Golds for a creamier texture.
- 4 cloves garlic, minced: Fresh garlic is key for the best flavor.
- 1/4 cup honey: Provides the perfect amount of sweetness and caramelization.
- 1/4 cup soy sauce: Adds a savory, umami-packed base to the sauce.
- 1 tablespoon white vinegar: Balances the sweetness of the honey with a tangy edge.
- 2 tablespoons minced fresh parsley: For garnish. Adds freshness and color to the finished dish.
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Instructions
- Prepare the Oven and Season Chicken
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels—this ensures they sear properly. Season both sides of the chicken generously with salt and pepper. - Sear the Chicken
Heat 1 tablespoon of butter and the olive oil in a 9-inch oven-safe skillet over medium-high heat until hot and shimmering. Carefully place the chicken thighs skin-side down in the skillet. Sear for 2–3 minutes per side until the skin is golden brown. (Don’t worry about fully cooking the chicken; it will finish in the oven.) Transfer the chicken to a plate and set aside. - Cook the Potatoes and Onion
Add the diced onion and potato cubes to the same skillet. Sauté for 5–7 minutes, stirring occasionally, until the potatoes are lightly golden and the onions are softened. Season with salt and pepper to taste, then transfer the mixture to a bowl and set aside. - Make the Honey Garlic Sauce
Melt the remaining 1 tablespoon of butter in the skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant (be careful not to burn it). Stir in the honey, soy sauce, and white vinegar. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for 4–5 minutes, stirring occasionally, until the sauce thickens slightly. - Assemble and Bake
Return the seared chicken thighs to the skillet, placing them skin-side up. Nestle the potato and onion mixture around the chicken. Use a spoon to drizzle some of the sauce over the chicken and potatoes for maximum flavor. Transfer the skillet to the preheated 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. - Finish and Serve
Remove the skillet from the oven and sprinkle the chicken and potatoes with minced fresh parsley for a pop of color and freshness. Serve warm directly from the skillet. Pair it with a simple side salad or roasted vegetables for a complete meal.
FAQs
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they crisp up well when roasted. You can also use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
What should I serve with this dish?
This recipe pairs wonderfully with a crisp green salad, roasted vegetables, or crusty bread to soak up the sauce. For a lighter side, steamed green beans or asparagus work well.
