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!
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!