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 past events?
P.S. Today’s winner winner one-pot-chicken-dinner takes the current crushing prize. Honey garlic 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
- Throw some onions and a mess of little potato cubes into the skillet to get all roasty-toasty.
- SAAAAAUCE. 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
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!
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!
Gayle @ Pumpkin 'N Spice says
Hooray for a skillet meal! This looks SO good, Sarah! I love the honey garlic flavors, especially when roasted potatoes are involved. This sounds perfect for a Monday night meal!
Sarah says
Thanks Gayle! It’s totally a new family fav. 🙂
marcie says
That is smart of your family to give you kitchen type presents…I’m sure they reap the benefits often! 🙂 This chicken looks amazing and I’m going to heat up my cast iron now!
Sarah says
Haha, yes!! They definitely know what they’re doing! LOL.
Manali@CookWithManali says
give me all those potatoes! yum!
Sarah says
Totally the best part, right? Thanks Manali!
mira says
This chicken looks so tasty! Easy to make, too! Love it! Pinned!
Sarah says
Thank you for pinning, girl! xoxo
Becky Benzing says
Yummy! We fought over the potato’s.
Wanda says
Are the thighs skinless and boneless?
Sarah says
No, I typically use bone-in thighs. 🙂
Florence says
This is by far a new favorite chicken dish , I love love love . Thank you for sharing
Sarah says
Yay!! Enjoy it, Florence!! 🙂
James garrity says
As a current stay at home husband.i created the idea of making a dinner menu for my wife with many different options for her dinner she can look over the menu at work and call me with her choice.i cook it before she gets home.
Jeff says
This was fantastic thanks !
Sarah says
So glad to hear that, Jeff! 🙂
Shanel Clay says
This recipe was absolutely delicious! I used boneless, skinless chicken thighsa and it turned out perfect…moist chicken and potatoes ❤️
Sarah says
Thanks for reporting back, Shanel! SO thrilled to hear that this recipe was a winner. 🙂
Faith says
Thank you for this I just realize I got boneless by accident. Did you flatten them out or just throw them in as they come packaged?
Sarah says
No need to flatten them! Just as they come in the package 🙂
Jandi says
How many calories per serving and how much protein?
Amber smiley says
I just made this recipe but I didnt have a cast iron skillet so i just used a big pot and followed the recipe . Turned out fantastic
Liz says
I tried it and it came out really good plus it’s easy to make.
Husband and son loved it.
Will definitely make this again.
Thank you.
Tommy says
Cooked this for my dad an his wife an they absolutely loved it an I did as well! Going to enjoy trying more of your recipes! Your newest fan??
Sarah says
So thrilled to hear that, Tommy! 🙂
Michael Hill says
I made this for dinner tonight and it was GREAT. I will make it again but next time use a large cut pork chop.
Sarah says
Thanks for sharing, Michael! Enjoy. 🙂
Lisa Chin says
The recipe turned out pretty well. I used tamari instead of soy which I think is saltier than soy sauce is so I had to add more honey. Next time I’ll dilute the tamari. My biggest challenge with this recipe was the estimated cook time of 30 minutes. I should have realized it from reading the recipe but I was in such a rush to decide on a recipe that once I saw the cook time listed to be 30 minutes, I went for it. Searing and cooking the potatoes took probably 20-30 minutes between heating up the cast iron and then searing everything. That being said, I look forward to trying your other recipes.
Shenita Hampton says
I’m in love
De says
Can you make with skinless thighs?
Sarah says
Yes, that would work fine, De! 🙂
Joan Berlin says
This is my kind of dish. It was an easy, one dish and delicious meal. A hit with the family I did use a mixture of russet and sweet potato which was a nice addition. Otherwise followed recipe. Definitely going into the rotation.
Kim says
What can you substitute for white vinegar?
Sarah says
Lemon juice would work fine as a substitute!
Celeste says
Is the white vinegar/ lemon juice a necessity in flavor ? I have neither! ??
Sarah says
You can skip it if you don’t have it!
Migdalia Dancel says
I’m not YET eating because this is my 1st time making this. I did tweak it however, added 2 more pieces of chicken thighs, added my own seasonings as well as S&P, some general tso seasoning and thai chili sauce, smells divine in here I Must Say!
Hoping it tastes Just as good as it smells. I had to add extra seasonings and up measurements of few things because I added more chicken. Will see in another 30 minutes or so.????
Phil says
I tried this recipe for tonight’s dinner and it came out fantastic! It is so delicious. I had no idea on how I would prepare the thighs – thank goodness I ran across your recipe. We, here in San Diego, 6 thumbs up!!! Easy 5-star!! Must add this in my rotation.
Martha says
My oven is on the fritz. Do you suppose that I could cook this whole recipe on the stovetop? Ideas for modifications?
Sarah says
You could cook this chicken on the stovetop, however you would need to cook it under a medium-low heat with the honey garlic sauce and cover it, stirring it occasionally until the chicken temps done and the potatoes are softened.
Samantha says
Excellent just as written. No changes needed. Made 6 thighs but recipe was easy to 1.5x without an issue. Everyone really liked it and have asked to include in monthly rotation.
Mary Gillie says
Just trying this tonight. Looks and smells so good. i am getting back into using the black iron skillet, so I am getting unscared, appears the iron is so good for you. i added a little asian chile sauce to it to break up the sweetness and the salt from the soy, but love it all. The sauce tasted delicious. Baking it now and it smells good.
Samantha says
This is a simple and easy recipe! I used seasoned Asiago chicken thighs did all this in my cast iron chicken fryer. Picky eaters? You won’t have any at the table. Put BBQ sauce on the table * made mine* for the man who has to add it to everything . Swiss cheese shreds for the kids.. sour cream is a good addition and avocado slices as well for a dinner party. Only difference I’ve made this last time was used vine ripen tomatoes two medium ones at time of garlic and some chopped chilies . I’ve made this six times and just now got around to reviewing it and I rarely review anything.. 10 ⭐️ all the way!
Sarah says
So happy to hear that, Samantha! Hope you enjoyed. 🙂
Cooking Queen says
I made this exactly as the recipe says, except I added some sliced carrots because I didn’t have enough potatoes. It was amazing! I couldn’t stop eating the veggies with my fingers after dinner was over! Definitely adding this to the recipe book!
Kim says
This dish was delicious. Instead of potatoes I used broccoli. Definitely making this again.
Sanchez says
I really like honey in dishes, it’s sweet. However, I don’t like potatoes, can I replace them with other types?
Sarah says
Yes, any type of potato would work fine here!
Mel says
I live in Japan, I made this for my family and they all loved it!!! I served it with corn & avocado salad and French baguette. I doubled the amount and there’s still a lot left so we will eat it for lunch tommrow with rice:) it was easy and delicious! Thank you!
Deb says
Juiciest ever! They were excellent but I think I’m going to try cubed sweet potatoes instead next time.
Steve W. says
First meal made in the new cast iron skillet. Nothing but rave reviews from family. Will be making this dish often. A keeper!
Roxana says
!!!!!Kids loved it!!!!
Tony says
LOOKS TO DIE FOR OMG DEFINITELY ON MY TO DIE FOR LIST CANT WAIT TO TRY THIS ONE LOVE LikeALL OF YOUR RECIPES AND LOVE SHARING THEM ? JUST HEAVENLY THANK YOU ????
Chris says
Recipe was great and the kids loved it! I had no honey though and substituted maple syrup and was amazing!
andrea christenberry says
made this last night and it was delicious! i highly recommend this recipe!
Sarah says
Glad you enjoyed, Andrea! 🙂
Candace says
This was excellent. I did modify a bit. I deglazed the pan with a splash of white wine. I also added a sprinkle of red pepper flakes before adding the garlic and the soy/ honey mixture. BTW it is annoying that one can only post with a website. I used my FB site. Hopefully that works, but if not, oh well.
Emily says
HOLY COW. I cook almost every night, and my boyfriend took one bite and said this was the BEST meal I have ever made. The only thing I changed was I substituted green onion (at the end, did not cook it) for the parsley, just because I had a bunch that needed to be used. SO good! Definitely adding this into my rotation.
Sarah says
I’m so thrilled to hear that, Emily! Hope you both enjoyed. 🙂 🙂
Josette Daniels says
I made this recipe and substituted heirloom potatoes, it was exceptional delicious . I sliced the onions, instead of chopping.
Malicia says
I enjoyed the ease of cooking this meal. I only used 1 dish. That was awesome. After cooking the sauce I just poured into a cup. Put everything back into my oven safe skillet and voila! Will put this dish into my weekly rotation.
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! 🙂
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!
G says
Delicious and super easy to make
Sunny says
It was very, very yummy!