Description
A quick and easy one-pan meal featuring succulent honey garlic chicken thighs and crispy roasted baby potatoes.
Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on
- 1.5 lbs baby potatoes, halved
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Fresh thyme or rosemary (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Whisk together honey, soy sauce, Dijon mustard, olive oil, garlic, salt, and pepper to create the marinade.
- Place the chicken thighs in a resealable bag or bowl and pour half of the marinade over them. Let it soak for at least 15 minutes.
- Toss the halved baby potatoes with the remaining marinade until well coated.
- Arrange the marinated chicken on one side of a sheet pan and the potatoes on the other side.
- Roast in the oven for 30-35 minutes until the chicken is cooked through (165°F/74°C) and the potatoes are golden brown.
- Broil for an additional 2-3 minutes for extra caramelization if desired.
- Serve with a sprinkle of fresh herbs and enjoy!
Notes
For added flavor, marinate the chicken overnight. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: one-pan meal, quick dinner, chicken thighs, roasted potatoes, easy recipe