Description

A delicious and easy one-pan meal featuring tender chicken and golden potatoes coated in a sweet and savory honey garlic sauce. Perfect for weeknight dinners.

Ingredients

4 boneless, skinless chicken thighs
1.5 lbs baby potatoes, halved
3 tablespoons olive oil, divided
4 cloves garlic, minced
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
In a small bowl, whisk together honey, soy sauce, vinegar, garlic, thyme, and rosemary. Set aside.
Toss halved potatoes with 1 tablespoon olive oil, salt, and pepper. Arrange them on one side of a large baking sheet.
Season chicken thighs with salt and pepper. In a skillet over medium-high heat, add 2 tablespoons olive oil and sear chicken for 2-3 minutes on each side until browned.
Transfer the seared chicken to the other side of the baking sheet. Pour the honey garlic sauce over the chicken and potatoes.
Bake for 25-30 minutes, or until chicken is cooked through and potatoes are tender, basting once halfway through with pan juices.
Garnish with chopped parsley and serve hot.

Notes

You can substitute chicken thighs with chicken breasts, but adjust cooking time accordingly.
Baby carrots or green beans can be added for extra vegetables.
For extra crispiness, broil for 2-3 minutes at the end.