Ingredients
4–6 bone-in, skin-on chicken thighs
1 lb baby Yukon Gold potatoes, halved
1/3 cup honey
3 tablespoons soy sauce
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Step 1: Pre-heat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
Step 2: In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, 1 tablespoon of olive oil, and apple cider vinegar.
Step 3: Place the halved potatoes on the baking sheet, drizzle with the remaining olive oil, and season with oregano, salt, and pepper. Toss to coat and spread to the sides.
Step 4: Pat the chicken thighs dry, season with salt and pepper, and place them in the middle of the pan.
Step 5: Pour half of the prepared sauce over the chicken and potatoes. Bake for 20 minutes.
Step 6: Remove from the oven, pour the remaining sauce over the chicken, and bake for another 15-20 minutes until the chicken reaches 165°F. Optional: Broil for 2-3 minutes for extra crispiness.
Notes
Ensure chicken is dried thoroughly before roasting to get crispy skin. If using chicken breasts, reduce cook time to 25-30 minutes total.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 thigh and 1/4 of the potatoes
- Calories: 485 kcal
- Sugar: 18g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg
Keywords: one pan, honey garlic chicken, sheet pan dinner, chicken and potatoes, easy dinner
