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!
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! 🙂
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!!