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!
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!!