Skillet Honey Garlic Chicken Thighs with Roast Potatoes Recipe
This Skillet Honey Garlic Chicken Thighs with Roast Potatoes recipe offers juicy, golden-brown chicken thighs glazed in a sweet and savory honey garlic sauce, paired perfectly with crispy oven-roasted potatoes. It combines stovetop searing and oven baking to achieve tender chicken and flavorful potatoes, all finished with fresh parsley for a bright touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 4 medium chicken thighs, patted dry (about 1 lb)
- Salt and pepper to taste
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
Vegetables and Potatoes
- 1 medium onion, diced
- 1 lb russet potatoes, scrubbed and cut into 1-in cubes (about 4 medium potatoes)
- 2 tablespoons minced fresh parsley
Sauce
- 4 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon white vinegar
Instructions
- Preheat and Season Chicken: Preheat your oven to 400°F. Pat the chicken thighs dry and season both sides with salt and pepper to your preference.
- Sear Chicken Thighs: In a 9-inch skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon olive oil until hot. Place the chicken thighs skin-side down and sear each side for 2 to 3 minutes until they develop a golden-brown crust. Remove chicken from the skillet and set aside.
- Sauté Onion and Potatoes: In the same skillet, add diced onion and cubed potatoes. Cook for several minutes, stirring occasionally until they become golden brown. Season with salt and pepper, then remove from skillet and set aside.
- Prepare Honey Garlic Sauce: Melt the remaining 1 tablespoon butter in the skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in honey, soy sauce, and white vinegar. Bring the mixture to a simmer, then reduce heat to medium-low and let it simmer for 5 minutes, allowing the sauce to slightly thicken.
- Combine and Bake: Nestle the seared chicken thighs back into the skillet, arranging them among the potato and onion mixture. Spoon some of the honey garlic sauce over the chicken and potatoes. Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
- Finish and Serve: Once baked, sprinkle the minced fresh parsley over the chicken and potatoes. Serve the dish warm for a delicious honey garlic flavor experience.
Notes
- For extra crispy skin, pat chicken thighs thoroughly dry before searing.
- You can substitute chicken breasts but adjust baking time as they cook faster.
- Use a cast-iron or oven-safe skillet for best results when transferring from stovetop to oven.
- Feel free to add vegetables like carrots or bell peppers for added nutrition and color.
- Check potatoes with a fork before serving to ensure they are tender.
