Honey Lemon Chicken Potatoes (Print Version)
Tender chicken and golden potatoes baked in a sweet 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
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan with cooking spray or oil.
02 - In a medium mixing bowl, whisk together the honey, lemon juice, lemon zest, olive oil, minced garlic, dried thyme, 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. Toss everything well to ensure an even, thorough coating.
05 - Arrange the chicken thighs skin-side up and spread the potatoes in a single, even layer around them for uniform browning.
06 - Bake for 40–45 minutes, or until the chicken reaches 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 2–3 minutes at the end of baking. Watch closely to prevent burning.
08 - Remove from the oven and garnish with freshly chopped parsley and lemon slices. Serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks on one pan which means you get an impressive dinner with almost no dishes to wash afterward.
- The honey lemon glaze doubles as a marinade so you get deep flavor without any extra effort.
- It tastes like something you would order at a nice bistro but comes together with ingredients you probably already have.
02 -
- Do not crowd the pan or the potatoes will steam instead of roast and you will miss out on those caramelized edges entirely.
- If you want to marinate the chicken in the glaze for an hour or two beforehand the flavor penetrates deeply and the results are noticeably better.
03 -
- Take the chicken out of the refrigerator 20 minutes before baking so it cooks evenly and the skin crisps up properly.
- A quick blast under the broiler at the very end is the difference between good chicken and chicken people will not stop talking about.