This One Pan Honey Garlic Chicken and Potatoes is a game-changer when it comes to quick and easy dinners. With juicy chicken, tender potatoes, and a sweet yet savory honey garlic sauce, this meal will have your taste buds dancing! The best part? It all cooks together on one pan, so cleanup is a breeze.
Why You’ll Love This Recipe?
This recipe is perfect for busy nights when you want something flavorful but don’t want to spend hours in the kitchen. The honey garlic sauce is the star of the show—rich, sticky, and oh-so-delicious. It coats the chicken and potatoes beautifully, giving them a sweet and savory glaze that’s irresistible.
Ingredients
Here’s a sneak peek at the ingredients for this one-pan wonder:
- Chicken thighs or breasts
- Potatoes (cubed)
- Honey
- Garlic (minced)
- Olive oil
- Soy sauce
For the full list of ingredients, scroll down below!
Directions
Step 1: Prep the Chicken and Potatoes
Start by prepping your chicken. You can use either chicken thighs or breasts, depending on what you prefer. Season the chicken with salt, pepper, and any other spices you like. Then, cut your potatoes into cubes, making sure they’re roughly the same size so they cook evenly.
Step 2: Make the Honey Garlic Sauce
In a small bowl, mix together the honey, soy sauce, minced garlic, and olive oil. Stir until everything is well combined, and set it aside. This sauce is what will bring everything together, so don’t skimp on it!
Step 3: Arrange on the Pan
Preheat your oven to 400°F (200°C). On a baking sheet, arrange your chicken and potatoes in a single layer. Drizzle the honey garlic sauce over the top, making sure to coat both the chicken and the potatoes. Give everything a little toss so the sauce gets into every nook and cranny.
Step 4: Roast It All
Place the pan in the oven and roast for 30-40 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the potatoes are tender. Halfway through, give the potatoes a quick toss to ensure they cook evenly.
Step 5: Serve and Enjoy
Once everything is cooked through and golden brown, remove the pan from the oven. Serve the chicken and potatoes hot, and drizzle any remaining sauce from the pan over the top. You’ll love how the sauce caramelizes on everything!
Expert Tips and Tricks
- For extra crispy chicken: Sear the chicken in a hot skillet for 2-3 minutes on each side before transferring it to the oven. This gives the skin a nice crispy texture.
- Potato tip: Use waxy potatoes like Yukon Gold for the best results—they hold their shape and have a creamy texture when cooked.
- Add veggies: Toss in some veggies like carrots, bell peppers, or broccoli in the last 15-20 minutes of roasting for a complete meal.
Recipe Variations and Possible Substitutions
- Chicken: If you prefer, you can use chicken drumsticks or even skinless chicken breasts for a lighter option.
- Potatoes: Swap out the potatoes for sweet potatoes for a slightly sweeter twist.
- Sauce variations: Add a splash of balsamic vinegar or Dijon mustard to the sauce for a tangy kick.
Serving and Pairing Suggestions
This dish is fantastic on its own, but if you’re looking to serve it with something else, consider pairing it with a simple green salad or roasted vegetables. A side of rice or crusty bread would also soak up the extra honey garlic sauce perfectly.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, pop it in the microwave or heat it on the stove over low heat. You may want to add a little extra honey or soy sauce to revive the flavors.
4 FAQs
- Can I make this with boneless, skinless chicken breasts? Yes, you can! Just keep in mind that boneless, skinless chicken breasts cook a bit faster, so check the internal temperature around 25-30 minutes.
- Can I use a different sweetener instead of honey? Absolutely! Maple syrup or agave nectar would make great substitutes.
- Can I cook this dish on a different pan? Yes, you can use any oven-safe baking dish or a cast-iron skillet. Just make sure the chicken and potatoes are spread out in a single layer for even cooking.
- What if I don’t have soy sauce? You can substitute soy sauce with tamari (for a gluten-free option) or coconut aminos for a slightly sweeter flavor.
Conclusion
This One Pan Honey Garlic Chicken and Potatoes is an easy, flavorful dinner that’ll become a family favorite in no time. It’s simple to make, full of rich flavors, and best of all, it’s a one-pan wonder that makes cleanup so much easier. You’re going to love it!
Print
One Pan Honey Garlic Chicken and Potatoes
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Chicken, One Pan Meal
- Method: Baking
- Cuisine: American
Description
This One Pan Honey Garlic Chicken and Potatoes is the perfect weeknight dinner that’s easy to prepare and full of flavor. The sweet and savory honey garlic glaze infuses the chicken and potatoes, creating a mouthwatering dish that’s both satisfying and simple. Plus, it all cooks on one pan for minimal cleanup!
Ingredients
- 4 bone-in, skinless chicken thighs
- 4 medium potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon honey
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Honey Garlic Glaze:
- In a small bowl, whisk together the honey, minced garlic, soy sauce, Dijon mustard, dried thyme, paprika, olive oil, salt, and pepper until well combined.
- Prepare the Chicken and Potatoes:
- Preheat the oven to 400°F (200°C).
- Place the chicken thighs on a large baking sheet or pan. Drizzle with half of the honey garlic glaze, making sure the chicken is well coated.
- In a separate bowl, toss the cubed potatoes with the remaining honey garlic glaze. Season with additional salt and pepper.
- Bake:
- Arrange the potatoes around the chicken on the baking sheet.
- Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the potatoes are tender, tossing the potatoes halfway through cooking.
- Finish and Serve:
- Once the chicken and potatoes are done, remove from the oven. Garnish with fresh chopped parsley if desired and serve immediately.
Notes
- If you prefer boneless chicken thighs, you can use them instead of bone-in. Cooking time may be slightly shorter.
- For a crispy skin, you can sear the chicken thighs in a skillet for 3-4 minutes on each side before transferring to the oven.
- You can also add vegetables like carrots or broccoli to the pan for a complete one-pan meal.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 14g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg