Description
One-Pan Honey Garlic Chicken and Roasted Potatoes is a wholesome, delicious, and fast dinner option that requires minimal cleanup. You toss everything onto one sheet pan, pop it in the oven, and enjoy a comforting meal without the fuss of multiple dishes.
Ingredients
1.5 lbs Boneless, skinless chicken thighs
1.5 lbs Small red potatoes
3 tbsp Olive oil
4-6 cloves Garlic, minced
1/4 cup Honey
3 tbsp Soy sauce
1 tbsp Apple cider vinegar
1 tsp Dried Italian seasoning
1/2 tsp Smoked paprika
1/2 tsp Salt
1/4 tsp Black pepper
Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper
- Wash and chop your small red potatoes into roughly 1-inch pieces. Place them directly onto the prepared baking sheet
- Drizzle the potatoes with 1 tablespoon of olive oil and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning. Toss thoroughly
- In a medium bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, honey, soy sauce, apple cider vinegar, the remaining 1/2 teaspoon of Italian seasoning, and smoked paprika
- Pat the chicken thighs dry with paper towels. Toss the chicken thighs in the honey garlic sauce to coat
- Arrange the coated chicken thighs on the baking sheet alongside the seasoned potatoes. Drizzle any remaining honey garlic sauce over the chicke
- Bake for 25-30 minutes, flipping the chicken and stirring the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender
- Remove from oven, let rest for a few minutes, garnish with fresh parsley, and serve
Notes
Do not overcrowd the pan to ensure crispy results.
Pat the chicken dry to allow better sauce adherence.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American