One Pan Honey Garlic Chicken and Potatoes Recipe

Introduction

This One Pan Honey Garlic Chicken and Potatoes recipe is perfect for a simple, flavorful weeknight dinner. Tender chicken thighs cook alongside tender baby potatoes in a sweet and savory honey garlic sauce, all in a single pan for easy cleanup.

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 1 lb baby potatoes (halved or quartered)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup honey
• 3 tablespoons soy sauce
• 4 cloves garlic (minced)
• 1/2 teaspoon red pepper flakes (optional)
• Fresh thyme or parsley (chopped)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a small bowl, combine honey, soy sauce, minced garlic, and red pepper flakes if using. Set the sauce aside.
2. Step 2: Place the chicken thighs and baby potatoes in a large baking dish or oven-safe pan. Drizzle olive oil over the chicken and potatoes. Sprinkle salt and pepper evenly on top.
3. Step 3: Pour the honey garlic sauce over the chicken and potatoes, ensuring everything is nicely coated.
4. Step 4: Bake in the preheated oven for 35-45 minutes, or until the chicken is cooked through and the potatoes are tender. Halfway through cooking, baste the chicken and potatoes with the sauce for extra flavor.
5. Step 5: Once done, garnish with chopped fresh thyme or parsley before serving.

Tips & Variations

• For extra crispy skin, broil the dish for the last 2-3 minutes of cooking while watching carefully to avoid burning.
• Use red potatoes if baby potatoes are not available; adjust cooking time as needed for larger pieces.
• Add vegetables like green beans or carrots to the pan for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the sauce’s flavor and the chicken’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can dry out more easily. Keep an eye on them and reduce baking time accordingly.

Is it necessary to use bone-in, skin-on chicken thighs?

Bone-in, skin-on thighs add more flavor and stay juicier during cooking, but boneless, skinless thighs can also be used. Adjust cooking time since boneless pieces cook quicker.

One Pan Honey Garlic Chicken and Potatoes Recipe

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★★★★★

4.6 from 147 reviews

This One Pan Honey Garlic Chicken and Potatoes recipe features tender, juicy chicken thighs cooked alongside crispy baby potatoes in a flavorful honey garlic sauce. The dish combines sweet and savory flavors with a hint of heat from red pepper flakes, all cooked together in a single pan for easy preparation and cleanup. Garnished with fresh thyme or parsley, this meal is perfect for a comforting weeknight dinner.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 4 pieces chicken thighs (bone-in, skin-on)
• 1 lb baby potatoes (halved or quartered)

Seasonings and Sauce

• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup honey
• 3 tablespoons soy sauce
• 4 cloves garlic (minced)
• 1/2 teaspoon red pepper flakes (optional)
• Fresh thyme or parsley (chopped, for garnish)

Instructions

1. Prepare the Ingredients: Preheat your oven to 400°F (200°C). Rinse the baby potatoes and cut them into halves or quarters depending on size. Mince the garlic cloves and chop fresh thyme or parsley for garnish.
2. Season the Chicken and Potatoes: In a large bowl, toss the halved potatoes with olive oil, salt, and pepper. Season the chicken thighs with salt and pepper on both sides.
3. Make the Honey Garlic Sauce: In a small bowl, mix together the honey, soy sauce, minced garlic, and red pepper flakes if using. Stir well to combine all the flavors.
4. Arrange in One Pan: Spread the seasoned potatoes evenly on a large baking sheet or roasting pan. Place the chicken thighs skin-side up on top of the potatoes. Pour the honey garlic sauce evenly over the chicken and potatoes, making sure everything is coated.
5. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender. The chicken skin should become golden and slightly caramelized from the honey garlic sauce.
6. Broil for Crispiness (Optional): For crispier skin, broil the chicken and potatoes for 2-3 minutes at the end of baking, watching carefully to avoid burning.
7. Garnish and Serve: Remove from oven, sprinkle with chopped fresh thyme or parsley, and serve hot. This dish pairs well with a simple green salad or steamed vegetables.

Notes

• You can use boneless chicken thighs if preferred, but adjust cooking time as they will cook faster.
• If baby potatoes are not available, use small red or Yukon gold potatoes cut into similar size pieces.
• Red pepper flakes add a nice mild heat, but you can omit them if you prefer a milder dish.
• Make sure the chicken skin is dry before cooking to help it crisp up better.
• To save cleanup time, line the baking pan with parchment paper or foil.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.

Keywords: Honey Garlic Chicken, One Pan Meal, Chicken Thighs, Baked Chicken, Easy Dinner, Potatoes, Honey Soy Sauce