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!
Millican Pecan says
So good! My husband and I love these flavors, and to cook together at home is so much better than eating out. This recipe is simple, yet complex. Thank you for sharing!
Patty says
You wouldn’t by chance have a low carb recipe.
Dan says
Great tasting dish! Kids say it’s a redo, bonus. Easy to make too.
Gayland Soublet says
The recipe is delicious! It’s a nice change to the other chicken thigh dishes I make. The perfect amount of sweet, salt and a little zest!
Sarah says
I’m so happy to hear you enjoyed! 😀
Nicole says
I used boneless skinless thighs and it wasn’t greasy at all. This turned about amazing. My luckiest eater even loved it. An instant favorite meal!
Sarah says
So glad to hear that, Nicole! Enjoy! 🙂
Sofie says
What can I substitute for. Vinegar…lime juice ?
Sarah says
Lime juice would be a great substitute!
Sarah says
Can I use a honey miso ginger Asian dressing if I don’t have any honey?
Sarah says
Hey Sarah. I don’t think the sauce would be quite the same, but you can certainly try it! Maple syrup would also work as a sub if you have that on hand.
Mark says
yummy <3
Courtney says
Sarah you really hit it out of the park with this one! Perfect, delicious, an absolute keeper.
Sarah says
So glad to hear that, Courtney! Enjoy! 🙂
G says
Can I use skinless drumsticks for this?
Sarah says
That should work fine! 🙂
G says
Thanks! I’m going to try it today! 🙂
situationist says
Hey ! thank you so much for this lovely dish, can anyone please tell that what we can use instead of chicken in the dish, because my husband is vegan and i want to make him happy with this dish.
Sarah says
You could replace the chicken with tofu or large portabella mushrooms. Otherwise, you could just leave the chicken out entirely and just increase the amount of potatoes.
Elizabeth says
Hi. I love this!! I made it this week and everyone wants it again! Can I cook thighs and breasts together? They are both with bones and with skin, and they are all large pieces. How long would I cook it for if I’m doing both together?
Sarah says
Hi Elizabeth! I would think as long as the thighs and breasts are around the same size, they should cook in around 25-30 minutes. I would recommend temping them around 25 minutes and then adjust your timing depending on what degree they register until the meat registers 165F.
Nicole says
Hi,
I have made this before and it was amazing. I want to make again for a larger group. My cast iron skillet won’t accommodate 12 thighs. Should I do all the initial cooking in my cast iron skillet and then put in a baking dish? or I have a dutch oven as well and could divide the chicken and potatoes between the skillet and dutch oven?
Sarah says
Hi Nicole! Yes, I would recommend searing the chicken, browning the potatoes, and making the sauce in the cast iron and then transfering everything to a larger baking dish for baking. 🙂
Nicole says
thank you!
Robyn says
Made this recipe last night for my family and it was DELICIOUS!
Sarah says
Yay!! I’m so happy to hear that, Robyn! 🙂
Ulyssa says
Hi there… What do you do with the parsley?
Thanks!
Sarah says
Parsley goes on top after it’s baked! 🙂
Olivia says
Hi! My is broken so I’m looking for cast iron recipes only – can I just Cook in the cast iron for this recipe or is the oven needed?! Help! Thank you 🙂
Sarah says
Hi Olivia. If you wanted to adapt this recipe to cook entirely on the stove, you could cut the chicken into very thin width-wise cutlets and cook them directly in the pan as the recipe directs. Same for the potatoes, only you would want to cut these into smaller pieces so they can cook faster directly on the stove.
Samantha says
Can I make this recipe with boneless skinless chicken thighs?
Sarah says
Yes, absolutely! I’ve heard from a lot of readers that used boneless skinless chicken thighs with great results!
Sophie says
Really tasty. My family insisted I make this again, and here are the tweaks I will make: I’ll cook the potatoes a while before adding the onions because the potatoes took a bit longer to cook and the onions pretty much melted away (which has its own charm for me, but not everyone), and I might do the potato cubes at 3/4.” This recipe has a nice Asian vibe, and red pepper flakes plus blistered green beans (or asparagus) would likely be a tasty addition. This took me about 15 minutes of time at the stove before it goes in the oven, so it’s not exactly a quick “engaged” cooking meal, but the one pot clean up is nice!
Sarah says
Thanks for the honest review, Sophie! I’m glad you and your family enjoyed this chicken. 🙂