The Best One Pot Chicken Thighs With Garlic & Potatos

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.

Cuisine: American Fusion
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

One Pot Chicken Thighs with Garlic and Potatoes Video

Here’s a great video that shows the process of making one pot chicken thighs with garlic and potatoes.

Why You’ll Love Making It

• One-Pot Wonder: This recipe is a true one-pot meal, meaning everything from searing the chicken to roasting the potatoes happens in a single skillet. This translates to minimal cleanup and a streamlined cooking process, perfect for busy weeknights.
• Gourmet Flavor, Beginner Effort: The steps are straightforward enough for any home cook, but the results are impressive. The honey garlic sauce, with its rich blend of sweet and savory notes, makes the dish taste like it came from a high-end restaurant.
• Perfectly Balanced: The sweetness of the honey is expertly cut by the tang of white vinegar and the deep umami of soy sauce, creating a sauce that glazes the chicken and potatoes beautifully without being overly sweet.
• Customizable and Versatile: While the classic combination of chicken and potatoes is a winner, this recipe is incredibly adaptable. You can easily swap the potatoes for other root vegetables or add greens to make it your own. It’s cozy enough for a family dinner but elegant enough to serve to guests.

Ingredients

• 4 medium chicken thighs (about 1 to 1.5 lbs total): Use bone-in, skin-on thighs for the juiciest meat and crispiest skin.
• 1 lb russet potatoes: This is equivalent to about 2-3 medium-sized potatoes. They should be scrubbed clean and cut into uniform 1-inch cubes.
• 2 tablespoons unsalted butter: This will be divided, with one tablespoon used for searing and the other for the sauce.
• 1 tablespoon olive oil: Helps to prevent the butter from burning while searing the chicken at a higher heat.
• 1 medium yellow or sweet onion: Diced. These varieties add a subtle sweetness that complements the sauce.
• 4 cloves garlic: Finely minced. This amounts to about 1.5 to 2 tablespoons of minced garlic.
• 1/4 cup honey: Any liquid honey will work.
• 1/4 cup low-sodium soy sauce: Using low-sodium is recommended to better control the saltiness of the final dish.
• 1 tablespoon white vinegar: Adds a necessary touch of acidity to balance the sweet and savory flavors.
• 2 tablespoons minced fresh parsley: Reserved for garnish to add a pop of color and freshness at the end.
• Salt and freshly ground black pepper: To taste. You will use this to season the chicken and the potatoes.

Instructions

1. Prepare the Oven and Chicken

First, position a rack in the center of your oven and preheat it to 400°F (200°C). Take the chicken thighs out of their packaging and use paper towels to pat them completely dry. This step is crucial—removing excess moisture is the key to achieving perfectly crispy, golden-brown skin. Once dry, season both sides of the chicken generously with salt and freshly ground black pepper.

2. Sear the Chicken

In a large, 9-to-12-inch oven-safe skillet (cast iron works wonderfully here), heat 1 tablespoon of butter and the olive oil over medium-high heat. The oil helps prevent the butter from burning while still giving you that rich flavor. When the pan is hot and the butter/oil mixture is shimmering, carefully place the chicken thighs in the skillet, skin-side down. Let them sear without moving them for 2-3 minutes, until the skin is deeply golden and crispy. Flip the thighs and sear for another 2-3 minutes on the other side. The chicken will not be cooked through at this point; you are just building flavor and texture. Transfer the seared chicken to a plate and set it aside.

3. Cook the Potatoes and Onion

Add the diced onion and cubed potatoes to the same skillet, which now contains all the flavorful chicken drippings. Sauté the mixture for 5-7 minutes, stirring occasionally, until the potatoes start to turn lightly golden-brown at the edges and the onions have softened and become translucent. Season with a pinch of salt and pepper to taste, then transfer the potato and onion mixture to a bowl and set aside.

4. Create the Honey Garlic Sauce

Reduce the skillet’s heat to medium and melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 30-60 seconds until it becomes fragrant. Be very careful not to let it burn, as burnt garlic will turn bitter and ruin the sauce. Pour in the honey, soy sauce, and white vinegar, stirring to combine everything. Bring the sauce to a gentle simmer and let it cook for 4-5 minutes, stirring occasionally. The sauce is ready when it has thickened slightly and can coat the back of a spoon.

5. Assemble and Bake

Return the seared chicken thighs to the skillet, making sure to place them skin-side up to keep the skin crispy. Nestle the cooked potatoes and onions in the spaces around the chicken. Using a spoon, generously drizzle some of the honey garlic sauce over the chicken and potatoes to ensure every piece is coated in flavor. Carefully transfer the skillet to the preheated oven and bake for 25-30 minutes. The dish is done when the chicken is cooked through, reaching an internal temperature of 165°F (74°C) on a meat thermometer, and the potatoes are tender enough to be easily pierced with a fork.

6. Garnish and Serve

Once out of the oven, let the dish rest for about 5 minutes. This allows the juices in the chicken to redistribute, resulting in a more tender bite. Just before serving, sprinkle the minced fresh parsley over the top for a burst of color and fresh flavor. This dish is best served warm, directly from the skillet.

Tips for Success

• Don’t Crowd the Pan: When searing the chicken, make sure there is enough space between the thighs. If they are too crowded, they will steam instead of sear, and you won’t get that delicious crispy skin. Cook in batches if necessary.
• Uniform Potato Size: Cut your potatoes into evenly sized 1-inch cubes to ensure they all cook at the same rate and are perfectly tender by the time the chicken is done.
• Use a Meat Thermometer: The most reliable way to know if your chicken is cooked safely is by using an instant-read meat thermometer. Insert it into the thickest part of the thigh, making sure not to touch the bone.
• Scrape the Skillet: After searing the chicken, you’ll notice browned bits stuck to the bottom of the pan. These are called “fond” and are packed with flavor. As you sauté the onions and make the sauce, use your spoon or spatula to scrape them up to incorporate them into the dish.

FAQs

What type of potatoes work best for this recipe?
Russet potatoes are a great choice because their high starch content makes them fluffy on the inside and crispy on the outside. However, Yukon Gold potatoes also work very well and will give you a creamier, buttery texture.

What should I serve with this dish?
This is a hearty one-pot meal, but it pairs wonderfully with a simple green salad dressed in a light vinaigrette to cut through the richness. Steamed green beans, asparagus, or a side of crusty bread to soak up the extra sauce are also excellent choices.

Can I use chicken breasts instead of thighs?
Yes, but you will need to adjust the cooking time. Chicken breasts, especially boneless ones, cook much faster and can dry out easily. Use thick-cut breasts, sear them for just 2-3 minutes per side, and reduce the oven time to 15-20 minutes, or until they reach an internal temperature of 165°F.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For the best results when reheating, place the chicken and potatoes in an oven-safe dish and warm them in a 350°F oven for 10-15 minutes, or until heated through. This will help crisp up the skin and potatoes again. You can also microwave them, but you will lose the crispy texture.