Description
Juicy honey-glazed chicken paired with crispy potatoes, effortlessly balancing sweet and savory flavors in this one-sheet wonder.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 4 Yukon Gold or red potatoes, cut into bite-sized chunks
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary (or thyme)
- Salt and pepper to taste
Instructions
- Marinate your chicken: Combine honey, soy sauce, minced garlic, olive oil, salt, and pepper. Add chicken thighs, ensuring they’re well-coated. Let this sit for at least 20 minutes (or a few hours in the fridge if you have time).
- Preheat your oven to 425°F (220°C). While that’s heating up, wash and cut your potatoes into bite-sized chunks. Toss them with olive oil, salt, pepper, and your choice of herbs (fresh rosemary is my absolute favorite here).
- Arrange on a large sheet pan, spread the potatoes out in an even layer. Nestle the marinated chicken thighs among them. Pour any remaining marinade over the top for extra flavor.
- Bake: Slide the pan into the oven and let it bake for about 35 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (75°C).
- Serve: Once everything is done, let it rest for a couple of minutes before digging in. Garnish with a sprinkle of fresh herbs for an extra touch.
Notes
For best results, marinate the chicken overnight. Serve with a crisp green salad or sautéed greens for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken recipe, honey glaze, weeknight dinner, easy dinner, sheet pan meal