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Honey Garlic Baked Chicken Thighs & Crispy Potatoes

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Juicy, golden-baked chicken thighs and crispy potatoes are tossed in a sticky-sweet honey garlic sauce for a comforting, crowd-pleasing family dinner. This easy, hands-off recipe is perfect for busy weeknights and delivers big flavor with minimal effort.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2 lbs)
  • 2 lbs baby potatoes, halved or quartered (Yukon Gold or red potatoes, skins on)
  • 2 tablespoons olive oil, divided
  • Salt & freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 4 large garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley or chives, chopped (for garnish)
  • Extra honey or a squeeze of lemon (optional, for serving)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easy cleanup.
  2. In a medium bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, Dijon mustard (if using), and red pepper flakes (if using). Set aside.
  3. In another large bowl, toss baby potatoes with 1 tablespoon olive oil, smoked paprika, salt, and pepper until evenly coated. Spread potatoes on the baking sheet, leaving space for the chicken.
  4. Pat chicken thighs dry with paper towels. Place them skin side up on the baking sheet among the potatoes. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper.
  5. Spoon or brush half the honey garlic sauce over the chicken thighs, covering tops and sides. Reserve the rest for basting later.
  6. Bake in the center of the oven for 20 minutes.
  7. After 20 minutes, remove the pan and brush the remaining sauce over the chicken. Gently flip the potatoes for even browning. Return to the oven for another 20-25 minutes, until chicken skin is golden and potatoes are crispy. Chicken should reach 175°F at the thickest part.
  8. For extra crispy skin, broil on high for 2-3 minutes at the end, watching closely.
  9. Remove from oven and let chicken rest for 5 minutes. Garnish with chopped parsley or chives, and drizzle with extra honey or lemon if desired.
  10. Serve chicken thighs with crispy potatoes and spoon over any pan juices.

Notes

Pat chicken dry for crisp skin. Don’t overcrowd the pan—use two pans if doubling. Baste twice for a sticky glaze. For gluten-free, use tamari instead of soy sauce. Broil at the end for extra crispiness. Leftovers reheat best in the oven. Potatoes can be swapped for sweet potatoes or cauliflower for a lower-carb version.

Nutrition

Keywords: honey garlic chicken, baked chicken thighs, crispy potatoes, easy family dinner, sheet pan chicken, weeknight meal, comfort food, gluten-free option

Find it online: https://atomicbite.com/honey-garlic-baked-chicken-thighs-and-crispy-potatoes-recipe-easy-family-dinner/