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!
Kim says
Hi Sarah, this recipe looks amazing, and I cannot wait to try it! I use chicken thighs so much more often than chicken breasts since they have a lot more flavor. I’ll bet this version is so good, coupled with the potatoes. Thanks for sharing! I am going to try your Tuscan salmon as well. 🙂
Deborah says
I’m going to try this all on stove as my deep frying pan im not sure goes into oven. Will leave lid on and simmer till chicken soft hopefully will be good
Sarah says
Hi Deborah. You could also transfer the chicken, potatoes, and sauce to an oven-safe casserole dish if you’re worried about your pan!
Lydia Kiezebrink says
Hey. Planning on making this tonight. I big on eating more veggies. Do you think I could do 1/2 potatoes and half carrots?
Thanks
Sarah says
Yes, that would work just fine!
Dawn says
My family really enjoyed this recipe. It was quick and easy to pull together, and is definitely one that will be enjoyed more throughout the years.
Sarah says
Wonderful to hear, Dawn! Thanks so much for letting me know. 🙂
Lisa says
My teenage daughter made this for us last night! It was awesome, and gave her so much confidence in the kitchen! I was wondering if you have a nutrition breakdown and/or a calorie count for it? Thanks!
Sarah says
Hi Lisa! I’m thrilled to hear that! Thanks for letting me know. 🙂 I just updated the recipe to include nutrition information – you can find it directly below the recipe!
Tania Amaya says
everything is great besides the fact that we do not know we need the oven until after the fact lol would be good in the first part to say first pre heat oven to 400
Sarah says
I will update that in the recipe instructions, Tania, thanks for bringing that to my attention! 🙂
Kenny says
Great! I love it and tried to do 3 times. My family love it much.
Sarah says
Happy to hear that! Enjoy. 🙂
Gwyneth says
Cant wait to try it! Thank you much for sharing this great recipe!
Beekite says
Awesome- I’ll keep an eye out for it! Hope you are doing well!
Mags says
has potential.,but unnecessary too greasy. Chicken skin releases tons of grease when you fry it..be mindful people.
Mindy says
I wish I had read the comments, I just put this in the oven and the amount of oil and butter concerned me. Dang it.
Sarah says
Hi Mindy – I have heard from many readers that have made this recipe and haven’t reported any issues with the amount of butter/oil. Did it turn out excessively greasy?
JT says
Recommend subbing rosemary in for the parsley. Have made this dish both ways, and the rosemary tasted a lot better.
Barbara Sheridan says
I have made this recipe over a dozen times and it is always a big hit. I have never had it come out too greasy or buttery as 1 person commented. I have used sweet potatoes, Red new potatoes, Gold potatoes and Russet potatoes. It is always a winner. I often will add a Tablespoon or 2 of Hoisin Sauce as my husband loves that flavor. Any time I have served this to guests, they always and I mean always pick up the chicken on the bone to finish it! And, ask for the recipe! Thank you so much for this fabulous recipe! Easy too!!!
Sarah says
Hi Barbara – I’m so thrilled to hear! Thanks so much for reporting back and sharing your modifications. Happy to hear this chicken is a hit. 🙂
JG says
I have made this recipe many times. It’s a family fav!
Sarah says
Aw I’m so glad to hear that! Thanks for reporting back! 🙂
Vickie says
I was really surprised how delicious this was I accidentally pulled out chicken breast instead of thighs but I made it with a chicken breast maybe next time if I use rest and won’t cook it as long cuz they dried out a little bit but it was still really good a lot of sauce left will make again.
Sarah says
So glad to hear you loved this chicken, Vickie! 🙂
Dwayne Lansdown says
Family loves this. Cooking it now. What should I do if it takes a while for the sauce to thicken?
Sarah says
Hi Dwayne! It should only take around 5-10 minutes for the sauce to thicken! If it’s not thickening very fast, let it simmer at low for a few extra minutes stirring occasionally.