Honey Balsamic Chicken Thighs with Potatoes

Honey Balsamic Chicken Thighs with Potatoes

Honey Balsamic Chicken Thighs with Potatoes is a comforting, one-pan meal that delivers bold flavor with minimal effort. Juicy, bone-in chicken thighs roast to perfection alongside tender potatoes, all coated in a glossy honey balsamic glaze that balances sweet, tangy, and savory notes beautifully. The result is crispy skin, succulent meat, and caramelized vegetables infused with rich herbs and spices—perfect for weeknight dinners or casual entertaining.

Ingredients

For the Chicken & Potatoes

• 6 bone-in, skin-on chicken thighs
• 3 medium yellow potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

For the Honey Balsamic Glaze

• ¼ cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 teaspoons minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• ½ teaspoon chili flakes (optional)

Instructions

1. Preheat the oven
   Preheat your oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish to prevent sticking and ensure easy cleanup.
2. Prepare the potatoes
   In a large bowl, toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Spread the potatoes in a single layer around the edges of the skillet or dish. This positioning allows them to roast and crisp while absorbing flavor from the pan juices.
3. Season the chicken
   Pat the chicken thighs dry with paper towels—this is key for crispy skin. Season both sides generously with salt, pepper, garlic powder, and smoked paprika. Nestle the chicken thighs skin-side up between the potatoes.
4. Make the honey balsamic glaze
   In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, soy sauce, olive oil, and chili flakes if using. The glaze should be smooth and slightly thick.
5. Glaze and roast
   Pour the glaze evenly over the chicken and potatoes, ensuring some glaze reaches the bottom of the pan for roasting flavor. Transfer the dish to the oven and bake uncovered for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Baste and crisp
   During the last 10 minutes of cooking, spoon the pan juices over the chicken to intensify flavor and shine. If extra crispiness is desired, broil for 2–3 minutes at the end, watching closely to avoid burning.
7. Finish and serve
   Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley and serve hot.

Tips & Variations

• Par-roast potatoes for 10 minutes before adding chicken for extra crispness.
• Add carrots, zucchini, or Brussels sprouts for more vegetables.
• Boneless thighs can be used—reduce cooking time by 8–10 minutes.

Nutrition Estimate (per serving)

Calories: 420 | Protein: 26g | Carbohydrates: 28g | Fat: 24g | Sugar: 9g

This sweet-savory chicken dish is hearty, satisfying, and guaranteed to become a family favorite. 🍯🍗🥔