Honey Lemon Chicken Potatoes (Printable Version)
Juicy chicken and golden potatoes roasted in a sweet tangy honey-lemon glaze for an easy one-pan dinner.
# What You Need:
→ Proteins
01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 1 medium red onion, cut into wedges
→ Honey-Lemon Glaze
04 - 3 tablespoons honey
05 - Juice and zest of 1 large lemon
06 - 2 tablespoons olive oil
07 - 4 garlic cloves, minced
08 - 1 teaspoon dried thyme (or 1.5 teaspoons fresh thyme)
09 - 1 teaspoon dried oregano
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
→ Garnishes
12 - Fresh parsley, chopped
13 - Lemon slices
# How To Make It:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan with olive oil.
02 - In a medium mixing bowl, whisk together the honey, lemon juice, lemon zest, olive oil, minced garlic, dried thyme, dried oregano, salt, and black pepper until well combined.
03 - Place the chicken thighs and halved baby potatoes in the prepared baking dish. Scatter the red onion wedges around them.
04 - Pour the honey-lemon glaze evenly over the chicken and potatoes, tossing everything to ensure an even, thorough coating.
05 - Arrange the chicken thighs skin-side up and spread the potatoes in a single layer around them for even caramelization.
06 - Bake for 40 to 45 minutes, until the chicken registers an internal temperature of 165°F and the potatoes are golden and fork-tender.
07 - For extra crispy skin, switch the oven to broil for 2 to 3 minutes, keeping a close eye to prevent burning.
08 - Remove from the oven and garnish with chopped fresh parsley and lemon slices before serving.
# Helpful Hints:
01 -
- Everything cooks on a single pan, which means you get a gorgeous meal and your sink stays almost empty afterward.
- The honey lemon glaze doubles as a marinade, so you get deep flavor with almost zero extra effort.
02 -
- If you swap in chicken breasts, pull them out 10 to 12 minutes early because they dry out much faster than thighs and there is no rescuing overcooked white meat.
- Marinating the chicken in the glaze for an hour or two before baking transforms this from a great weeknight dinner into something that tastes like you spent all day on it.
03 -
- Pat the chicken thighs completely dry with paper towels before adding the glaze because any moisture on the skin prevents it from crisping up properly.
- Save any leftover glaze from the bottom of the pan and drizzle it over steamed rice or roasted vegetables the next day because it is liquid gold.