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Skillet Honey Garlic Chicken Thighs with Roast Potatoes
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!
Servings 4 servings
- 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
Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a medium 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!
Serving: 1thigh with 6 oz potatoes | Calories: 409kcal | Carbohydrates: 40.2g | Protein: 22.6g | Fat: 19.5g | Saturated Fat: 7.2g | Cholesterol: 105mg | Sodium: 1025mg | Potassium: 844mg | Fiber: 3.6g | Sugar: 20.2g | Calcium: 44mg | Iron: 2mg