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 knew that because of 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. First thing I made with it was 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 this chicken! And all those glorious little roast potatoes! You’re never going to want to eat anything else for dinner ever again.
Prep for this honey garlic chicken 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.
Note: Boneless thighs will also work with this recipe! Decrease the baking time by 5-8 minutes and bake until chicken registers 165.
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 and thank you. >
Watch this chicken made step-by-step on Google Web stories!
Skillet Honey Garlic Chicken Thighs with Roast Potatoes
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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
- 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!
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!