Juicy honey garlic chicken thighs and crispy roast potatoes are seared and baked in the most FLAVORFUL honey garlic sauce in this no-fuss one skillet dinner!
I’m a one skillet dinner’s biggest.freaking.fan, guys. But you probably already assumed based on dinner wins like this caramelized onion chicken wild rice. Or this peanut satay chicken stir-fry.
P.S. Today’s winner winner one-pot-chicken-dinner takes the current crushing prize. These chicken thighs win the whole kit and kaboodle.
HANDS DOWN.
Oh, and a quick word about my brand spankin’ new cast iron. ??? I christened it with this chicken and it’s definitely one of my favorite birthday presents from my smart little sister.
Also, my whole family/boyfriend are apparently smart? 95% of the birthday presents I received were kitchen goodies.
The best kinda birthday haul, no question about it.
But these honey garlic chicken thighs!! And all those glorious little roast potatoes! Am I seriously even expected to eat anything else for dinner ever again?
Prep is as follows >>>
- Pan-sear the chicken thighs until a luscious golden-brown and throw some onions and a mess of little potato cubes into the skillet to get all roasty-toasty.
- Sauce. Honey garlic sauce gets made right in the same pan and it is to.die.for. Throw your chicken and potatoes back in the pan and nestle em in ALL THE SAUCE. Ensure that every inch is covered.
Into the oven with everything for a little while and your job is basically done. Besides demolishing said skillet which we all know is the most crucial job.
The chicken seriously bakes up SO ridiculously moist and tender in the honey garlic sauce and meanwhile the potatoes get crispy and golden to the MAX. I could eat this for dinner every day tbh, guys.
With extra-extra-EXTRA drenchings of sauce please. >>>>>
Skillet Honey Garlic Chicken Thighs with Roast Potatoes
Ingredients
- 4 medium chicken thighs, patted dry (about 1 lb)
- Salt and pepper to taste
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 lb russet potatoes, scrubbed and cut into 1-in cubes (about 4 medium potatoes)
- 4 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons minced fresh parsley
Instructions
- Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a medium skillet over medium-high heat until melted and hot. Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.
- Add onion and potatoes to same skillet and saute several minutes until golden-brown. Season with salt and pepper to taste then remove from skillet and set aside.
- Melt remaining 1 tablespoon butter over medium-heat in same skillet, then add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, soy sauce, and vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened.
- Nestle chicken thighs and potato mixture into pan and use a spoon to drizzle some of the sauce over top. Bake chicken at 400F 25-30 minutes or until chicken registers 160F and potatoes are tender. Serve warm and enjoy!
Maghie says
Too much oil/grease. No need to put that much oil frying chicken as chicken skin will produce tons of grease.
Barbara says
No it doesn’t produce that much grease.
Tauri says
Just a quick note No need to put that much oil frying chicken as chicken skin will produce tons of grease.
Sarah says
Hi Tauri! I think you will find that you do need the amount of oil called for, otherwise the chicken will stick to the pan. Chicken skin on its own does not produce enough grease to compensate. If you’re worried about the amount of oil afterwards, you can always drain some of it off. 🙂
Melanie Mcclain says
Will it make a lot of difference to leave out the ginger?
Sarah says
Not too much of a difference! 🙂
Anna M Daniels says
I don’t see ginger in the ingredients???
Sarah says
There is no ginger in this recipe, but it is an optional addition 🙂
Theresa Gabrielson says
Heavenly! Had 6 thighs and red baby potatoes. Added baby carrots when browning potatoes. Ended up putting everything in a 9×13 pan to roast! (We love leftovers!) Hubby inhaled it! Loved the honey instead of sugar but will cut down on the amt of butter/oil next time. Boy that was good!
Sandra Bell says
I like your thinking! Next time, I am increasing the quantities and adding carrots!!
G says
Delicious and super easy to make
Sunny says
It was very, very yummy!
Valerie says
Very good and easy!!
Millican Pecan says
So good! My husband and I love these flavors, and to cook together at home is so much better than eating out. This recipe is simple, yet complex. Thank you for sharing!
Patty says
You wouldn’t by chance have a low carb recipe.
Dan says
Great tasting dish! Kids say it’s a redo, bonus. Easy to make too.
Gayland Soublet says
The recipe is delicious! It’s a nice change to the other chicken thigh dishes I make. The perfect amount of sweet, salt and a little zest!
Sarah says
I’m so happy to hear you enjoyed! 😀
Nicole says
I used boneless skinless thighs and it wasn’t greasy at all. This turned about amazing. My luckiest eater even loved it. An instant favorite meal!
Sarah says
So glad to hear that, Nicole! Enjoy! 🙂
Sofie says
What can I substitute for. Vinegar…lime juice ?
Sarah says
Lime juice would be a great substitute!
Sarah says
Can I use a honey miso ginger Asian dressing if I don’t have any honey?
Sarah says
Hey Sarah. I don’t think the sauce would be quite the same, but you can certainly try it! Maple syrup would also work as a sub if you have that on hand.
Mark says
yummy <3