Baked Honey Lemon Chicken (Printable Version)
Tender chicken and golden potatoes roasted in a sweet, tangy honey lemon glaze for a complete weeknight meal.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1 1/3 lbs baby potatoes, halved
03 - 1 medium yellow onion, cut into wedges
04 - 3 cloves garlic, minced
→ Sauce and Seasoning
05 - 1/4 cup honey
06 - 2 lemons (zest and juice), plus extra slices for garnish
07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
09 - 1 teaspoon paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Garnish
12 - Fresh parsley, chopped
# How To Make It:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan with olive oil or cooking spray.
02 - In a small bowl, whisk together the honey, lemon zest, lemon juice, olive oil, thyme, paprika, salt, and black pepper until well combined.
03 - Place the chicken thighs and halved baby potatoes in the prepared baking dish. Scatter the onion wedges and minced garlic over and around the chicken and potatoes.
04 - Pour the honey lemon mixture evenly over the chicken and potatoes. Toss gently to ensure everything is well coated. Arrange extra lemon slices on top if desired.
05 - Bake for 40 to 45 minutes, basting the chicken with pan juices once or twice during roasting, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
06 - Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
# Helpful Hints:
01 -
- Everything roasts on a single pan which means you get a gorgeous meal and your sink stays almost empty.
- The honey lemon sauce doubles as a marinade and a glaze so every bite of chicken and potato carries this sticky golden flavor that people genuinely moan about.
02 -
- If you crowd the pan the chicken will steam instead of roast and you will lose that beautiful sticky caramelization so use the largest dish you have.
- Basting the chicken halfway through is the difference between good skin and skin so crisp people will fight over it.
03 -
- Take the chicken out of the fridge fifteen minutes before roasting so it cooks evenly and the skin has a chance to dry out slightly for better crispiness.
- Spoon the reduced pan juices over each plate at the end because that concentrated liquid gold is the real prize of the whole dish.