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Honey Garlic Chicken Thighs with Roasted Potatoes

Honey Garlic Chicken Thighs with Roasted Potatoes

Dinner
Prep Time
15min
Cook Time
30min
Servings
2
Calories
795
Chef's Note

For extra tender chicken, you can marinate the thighs in the honey-garlic mixture for 2-4 hours before cooking. If cooking for a toddler, you might want to remove the chicken from the bone and cut into small pieces before serving. The sauce can be made less sticky by adding a tablespoon of chicken broth if needed.

Tags
dinner
chicken
potatoes
comfort food
kid-friendly
toddler-friendly
high-protein
honey-garlic
roasted
weeknight
Ingredients

  • 1.5 pounds bone-in, skin-on chicken thighs

  • 1.5 pounds russet potatoes

  • 2 tablespoons olive oil

  • 4 cloves garlic

  • 3 tablespoons honey

  • 2 tablespoons soy sauce

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon cornstarch

  • 1 tablespoon water

  • 2 stalks green onions

Instructions
  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and cut 1.5 pounds of potatoes into 1-inch cubes. Pat them dry with paper towels.

  • 3

    In a large bowl, toss the potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried thyme.

  • 4

    Spread the potatoes on a baking sheet in a single layer and place in the oven. Roast for about 25-30 minutes, turning halfway through, until golden and crispy.

  • 5

    While the potatoes are roasting, pat 1.5 pounds of chicken thighs dry with paper towels and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 6

    Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5 minutes until the skin is golden and crispy.

  • 7

    Flip the chicken thighs and cook for another 3 minutes. Remove the chicken from the skillet and set aside.

  • 8

    Reduce heat to medium and add minced 4 cloves of garlic to the same skillet. Cook for 30 seconds until fragrant.

  • 9

    In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, 1 teaspoon of paprika, and 1/2 teaspoon of dried thyme.

  • 10

    Pour the honey-garlic mixture into the skillet and stir, scraping up any browned bits from the bottom of the pan.

  • 11

    Return the chicken to the skillet, skin-side up, and spoon some of the sauce over the chicken.

  • 12

    Transfer the skillet to the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

  • 13

    Remove the skillet from the oven. Transfer the chicken to a plate.

  • 14

    In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry.

  • 15

    Place the skillet back on the stove over medium heat and add the cornstarch slurry to the sauce. Stir continuously until the sauce thickens, about 1-2 minutes.

  • 16

    Slice 2 green onions thinly for garnish.

  • 17

    Serve the chicken thighs with the roasted potatoes, drizzle with the thickened honey-garlic sauce, and garnish with sliced green onions.

Nutrition Information (per serving)
795
Calories
50g
Protein
90g
Carbs
27g
Fat
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