Description
This easy one-pan dinner features juicy chicken thighs and golden potatoes roasted together in a sticky, garlicky honey glaze. Perfect for busy weeknights, it’s a crowd-pleasing meal with minimal cleanup and maximum flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon dried Italian herbs (optional)
- 1/3 cup honey
- 4 large garlic cloves, minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss cubed potatoes with olive oil, smoked paprika, dried Italian herbs (if using), and a generous pinch of salt and pepper.
- Spread the potatoes out on a large rimmed sheet pan in a single layer.
- Pat chicken thighs dry with paper towels and trim excess fat if desired.
- Season both sides of the chicken thighs with salt, pepper, and a pinch of smoked paprika.
- Nestle the chicken thighs skin-side up among the potatoes on the sheet pan.
- In a small bowl, whisk together honey, minced garlic, soy sauce, Dijon mustard, apple cider vinegar, and red pepper flakes (if using).
- Spoon or brush half the sauce over the chicken and potatoes.
- Roast for 20 minutes.
- Remove the pan from the oven and brush or drizzle the remaining sauce over the chicken and potatoes.
- Continue roasting another 15–20 minutes, or until chicken reaches 165°F internal temperature and potatoes are fork-tender and golden.
- If potatoes need more time, remove chicken and roast potatoes for 5–10 more minutes.
- Let everything rest for 5 minutes before serving. Garnish with chopped fresh parsley.
Notes
For extra crispy potatoes, broil for 2–3 minutes at the end. Don’t crowd the pan—use two pans if needed. To make gluten-free, use tamari instead of soy sauce. Leftovers keep well for up to 4 days and can be reheated in the oven or microwave. You can swap in other veggies like broccoli or Brussels sprouts in the last 10–15 minutes of roasting.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and a generous scoop of potatoes
- Calories: 420
- Sugar: 12
- Sodium: 650
- Fat: 15
- Saturated Fat: 3.5
- Carbohydrates: 40
- Fiber: 4
- Protein: 25
Keywords: sheet pan chicken, honey garlic chicken, one pan dinner, roasted potatoes, easy weeknight meal, family dinner, meal prep, gluten-free option, dairy-free, chicken thighs, quick dinner