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Honey Garlic Chicken & Roasted Potatoes Bowl Recipe
Ash Tyrrell

Honey Garlic Chicken & Roasted Potatoes Bowl Recipe

I made this Honey Garlic Chicken & Roasted Potatoes Bowl Recipe on a weeknight when I had almost nothing planned for dinner, and it turned into one of my go-to meals ever since. I love how the chicken turns sticky and golden while the potatoes soak up all that same garlicky sauce.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 medium chicken thighs patted dry (about 1 pound) — patting the chicken dry helps it sear properly instead of steaming in the pan
  • Salt and pepper to taste — season both sides generously since this is your only chance to season the meat directly
  • 2 tablespoons butter divided — butter adds richness that plain oil can't match, especially in the sauce
  • 1 tablespoon olive oil — helps keep the butter from burning too quickly at higher heat
  • 1 medium onion diced — adds sweetness as it caramelizes alongside the potatoes
  • 1 pound russet potatoes scrubbed and cut into 1-inch cubes — russets crisp up better than waxy potatoes because of their higher starch content
  • 4 cloves garlic minced — use fresh garlic here, not the jarred kind, since fresh garlic gives the sauce a much sharper, more fragrant bite
  • 1/4 cup honey — this is what gives the sauce its sticky glossy finish
  • 1/4 cup soy sauce — adds the salty depth that balances out all that honey
  • 1 tablespoon white vinegar — a small splash of acid keeps the sauce from tasting flat or overly sweet
  • 2 tablespoons fresh parsley minced — stir this in at the end for a pop of color and freshness

Method
 

  1. Preheat your oven to 400°F while you season the chicken thighs with salt and pepper on both sides. Heat the butter and olive oil together in your skillet over medium-high heat until the butter melts completely. Place the chicken skin-side down and sear for about 2 to 3 minutes per side, just until golden brown, then remove it from the pan and set it aside.
  2. In that same skillet, add the diced onion and potato cubes without wiping out any of the browned bits left behind. Sauté everything for several minutes, stirring occasionally, until the potatoes start to pick up a golden color on their edges. Season with a bit more salt and pepper, then remove the mixture from the pan and set it aside with the chicken.
  3. Melt the remaining butter in the skillet over medium heat, then add the minced garlic and let it cook for about a minute until fragrant. Pour in the honey, soy sauce, and vinegar, stirring everything together as it comes to a simmer. Lower the heat and let the sauce simmer gently for about 5 minutes until it thickens slightly.
  4. Nestle the chicken thighs and the potato mixture back into the skillet, spooning some of that sauce right over the top of everything. Slide the skillet into your preheated oven and bake for 25 to 30 minutes, until the chicken reaches 165°F internally and the potatoes turn tender. Sprinkle the fresh parsley over the top right before serving.

Notes

  • I always pat my chicken thighs completely dry before searing, since any extra moisture keeps the skin from crisping up properly
  • I cut my potatoes into even, small cubes so they cook through at the same rate as the chicken
  • I like to double the sauce when I'm using a stainless steel pan instead of cast iron, since it needs a bit more liquid to keep from scorching
  • I let the sauce simmer the full five minutes before adding the chicken back in, since it thickens up and clings to everything so much better that way
  • I skip covering the skillet with foil while it bakes, since leaving it uncovered is what gives the potatoes their crispy edges