Juicy honey garlic chicken thighs and crispy roast potatoes are seared and baked in a sweet and flavorful honey garlic sauce in this no-fuss one skillet dinner!
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I’m a one skillet dinner’s biggest fan and today’s winner winner one-pot-chicken-dinner takes the current crushing prize. These chicken thighs win the whole kit and kaboodle.
HANDS DOWN. I fully blame the honey garlic sauce.
Friends, this chicken though. And all those glorious little roast potatoes! You’re never going to want to eat anything else for dinner ever again.
This Honey Garlic Chicken Features…
- Moist and juicy chicken thighs
- Tender, golden roast potatoes
- A sweet and sticky honey garlic sauce
Choosing Your Chicken
I recommend using bone-in chicken thighs for this recipe. This cut of chicken is best suited for this dish because it cooks up with perfectly crispy skin and a very juicy texture inside. However, I’m including several additional options below!
- Boneless skinless chicken thighs – these will cook up quite a bit faster than bone-in thighs and you will need to keep an eye on them while they bake to avoid overcooking.
- Boneless skinless chicken breasts – these won’t cook up quite as juicy as thighs but they will still be delicious. Depending on the thickness of your breasts, you may need to adjust the cooking time.
Making the Honey Garlic Chicken
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Chicken thighs
- Unsalted butter
- Olive oil
- Yellow onion
- Russet potatoes
- Garlic
- Honey
- Soy sauce
- White vinegar
- Parsley
Recipe Variations
Try these ideas for a different twist on this chicken.
- Use a different potato – try sweet potatoes, yellow potatoes, or reds.
- Add more veggies – try adding a diced sweet pepper, zucchini, or green beans.
- Make it spicy – add a few dashes of hot sauce or red pepper flakes to the sauce.
Serving Suggestions
This chicken and potatoes pairs very well alongside a big green salad or steamed veggies with crusty warm bread for dipping in that wonderful sauce.
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 during roasting.
Don’t rule out making this one every dang day, y’all. It really is that good and I promise you’ll have zero complaints.
More one-pan chicken dinners to make next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Skillet Honey Garlic Chicken Thighs with Roast Potatoes
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Ingredients
- 4 medium bone-in chicken thighs, patted dry (about 1 lb)
- Salt and pepper to taste
- 2 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 lb russet potatoes, scrubbed and cut into 1-in cubes (about 3-4 medium potatoes)
- 4 medium cloves garlic, minced
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a 9-inch 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 165F and potatoes are tender. Sprinkle parsley on top. Serve warm and enjoy!
Laura says
Winner winner chicken dinner! Absolutely delicious! Quick and easy to make, everyone loved it, and the clean-up is simple too! I was multitasking and accidentally added 1/4 cup of vinegar instead of 1 tablespoon so I doubled the honey and soy sauce and it balanced out very nicely. We had plenty of that yummy sauce. It was delicious with roasted asparagus. Highly recommend this one and as for me I will definitely be saving it and making it again. Thank you!
Sarah says
I’m so happy to hear this chicken was a hit, Laura! Sounds amazing pairing it with roasted asparagus. 🙂
Joan Miller says
The chicken recipe looks delicious. I can’t wait to try it!
Sarah says
Hope you get a chance to try it, Joan! 🙂
Helber Greenwood. says
I loved this dish, this is an alchemy of flavors everything that is done in an iron skillet is very tasty and the presentation of the dish is beautiful.
Sarah says
Wonderful to hear! Enjoy. 🙂
Rory says
Oh this looks so yummy! Do you think it’ll be ok if I just use a regular stainless steel pan? I need to get cast iron one of these days but hoping it’ll work in the meantime.
Sarah says
Hi Rory! Stainless steel would work just fine 🙂
Jenifer says
I would increase olive oil you add in before potatoes . My stainless steel needs a good amount of fluid to not burn or you could double to triple sauce and that should give enough liquid.
Amy says
I have made this many times now, and my family always loves it! I always make more potatoes than it calls for because they turn out so delish! Thank you for sharing!
Sarah says
I’m so happy to hear that, Amy! The potatoes are definitely one of the best parts! 🙂
Samantha Morgan says
This was delicious. I add some brussel sprouts in when I did the potatoes and they came out perfectly crunchy and fit well in the dish.
Sarah says
Brussels sprouts sounds like an amazing addition! Glad you enjoyed this chicken, Samantha. 🙂
Jilliana Schulte says
my husband loves this! but i was just wondering if there’s a way to make this in a crockpot? for days i work late and need dinner cooking while im away.
Sarah says
Hi Jilliana – we haven’t tested this recipe in the crockpot before but you can certainly try it! I’d recommend using boneless skinless chicken thighs, covering thighs, onion, and potatoes in crockpot with sauce, and cooking on low 4-6 hours.
Becky says
Great recipe. I’m definitely saving it. I exchanged some of the potatoes for carrots and it was DELISH.
Tammy says
Do I cover with foil?
Sarah says
No need to cover with foil!
Chloe says
Do you think you could use maple syrup instead of honey?
Sarah says
Hi Chloe – I think that would work fine in this recipe! The sauce may be a bit thinner but it should still coat the chicken nicely.
Elle says
I made this dish exactly as written with one exception, I’m gluten free so I used Tamari in place of soy sauce. It was fantastic!!! So easy to make in one pan (I used my large cast iron pan). Mine took 22 minutes in the oven and was done to perfection. Thank you for a wonderful recipe that will have its place in our regular rotation from now on.
Sarah says
I’m thrilled to hear this chicken is on the regular rotation now, Elle! Thanks for reporting back. 🙂
Sandy Campbell says
Would it work with baby potatoes and boneless chicken breast? I imagine lower heat in oven?
Sarah says
Hi Sandy – yes, that should work fine! I would recommend halving the baby potatoes and decreasing the cook time at 400F to 15-20 minutes until the chicken registers 165F and the potatoes are tender.
Annie says
This was soooo good! I had double the quantity in the recipe, but I used a cast iron Dutch oven and cooked closed for the 25 minutes as directed. So tender! I also used sweet potatoes and boneless/skinless thighs, no onions (I just didn’t have any on hand.) I will absolutely be making this one again!
Sarah says
Thanks for sharing your adjustments, Annie! I’m glad to hear this chicken was a hit. 🙂
Sandra says
The chicken was somehow not very flavorful even with the sauce on the outside of it and any crispness on the roasted potatoes was ruined by them soaking up the sticky sauce. This is how I expected it to turn out based on the instructions and I can’t understand how anyone had a different experience. I would separate the potatoes next time and then maybe the chicken would have been able to absorb the sauce more.
Sarah says
Hi Sandra – I’m so sorry to hear you had trouble with this recipe! I’d love to help you troubleshoot what might have went wrong. Can I ask what size pan you were using?
Megs says
Absolutely awesome! My whole family love this meal. It’s so easy to prepare, it’s on rotation at our place
Sarah says
Love to hear that!! Thanks for reporting back. 🙂