Honey-Garlic Roasted Chicken Thighs with Potatoes

Why You’ll Love This Recipe

• Shatteringly crisp chicken skin with a glossy honey-garlic lacquer.
• One-pan ease: the onions and potatoes roast underneath, soaking up savory pan juices.
• Balanced flavor: sweet honey, garlicky depth, soy umami, and a bright lemon finish.
• Weeknight-friendly technique with dinner-party results.

Grocery List

• Produce: Yukon Gold potatoes, yellow onions, garlic, lemon, flat-leaf parsley (optional: fresh thyme)
• Dairy: None
• Pantry: Olive oil, honey, low-sodium soy sauce, apple cider vinegar, Dijon mustard, smoked paprika, red pepper flakes, kosher salt, black pepper, foil or parchment

Full Ingredients

For the chicken and vegetables

• 6 bone-in, skin-on chicken thighs (about 2.5–3 lb / 1.1–1.4 kg)
• 1.5 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks
• 2 medium yellow onions (about 1 lb / 450 g), cut into 8 wedges each
• 3 tbsp olive oil, divided
• 1.5 tsp kosher salt (for the chicken)
• 1 tsp kosher salt (for the vegetables)
• 1/2 tsp freshly ground black pepper (for the chicken)
• 1/2 tsp freshly ground black pepper (for the vegetables)
• 1 tsp smoked paprika
• 4 sprigs fresh thyme (optional)

Honey–Garlic Glaze

• 1/3 cup (110 g) honey
• 3 tbsp (45 ml) low-sodium soy sauce (use tamari for gluten-free)
• 1 tbsp (15 ml) apple cider vinegar
• 5 large garlic cloves, finely grated or pressed (about 1.5 tbsp)
• 1 tsp Dijon mustard
• 1 tsp finely grated lemon zest
• 1/2 tsp red pepper flakes (optional, for gentle heat)
• 1 tbsp water (optional, to thin if needed)

To finish

• 1 medium lemon, cut into wedges (use about 1/2 lemon for finishing squeeze)
• 2 tbsp finely chopped fresh flat-leaf parsley
• Flaky sea salt, to taste (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Position a rack in the upper-middle of the oven and heat to 425°F (220°C). Line a large rimmed sheet pan (half sheet, 18×13 inches) with foil for easy cleanup. If you want extra browning, place the empty pan in the oven for 5 minutes to preheat while you prep.

Step 2: Make the honey–garlic glaze

In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, garlic, Dijon, lemon zest, and red pepper flakes. If the glaze seems very thick, whisk in 1 tbsp water to loosen. Set aside; you’ll brush this on in stages to create a shiny, sticky finish without burning.

Step 3: Season the vegetables

On the sheet pan, toss the potatoes and onion wedges with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and the smoked paprika until evenly coated. Spread into an even layer. Tuck in thyme sprigs if using.

Step 4: Season and arrange the chicken

Pat the chicken thighs very dry with paper towels (this helps the skin crisp). Rub with the remaining 1 tbsp olive oil, then season all over with 1.5 tsp kosher salt and 1/2 tsp black pepper. Arrange the thighs skin-side up on top of the vegetables, spacing them so air can circulate.

Step 5: Roast to render and crisp

Roast for 25 minutes. This initial roast renders fat and starts crisping the skin without the sugars of the glaze. Meanwhile, have a clean brush ready for glazing.

Step 6: Glaze and finish until lacquered

Remove the pan, brush the chicken generously with half of the honey–garlic glaze, and give the vegetables a quick toss in the pan juices. Return to the oven and roast 10–15 minutes. Brush with the remaining glaze and roast 5–8 minutes more, until the thighs are deeply golden, the glaze is bubbling and sticky, and an instant-read thermometer inserted at the thickest part (not touching bone) reads 175°F (79°C). If you want extra color, broil for 1–2 minutes, watching closely.

Step 7: Rest, brighten, and serve

Transfer the pan to a rack and rest for 5 minutes. Squeeze about 1/2 lemon over the chicken and vegetables, scatter with chopped parsley, and toss the potatoes and onions in the sticky pan juices. For extra sauciness, splash 2 tbsp hot water or chicken broth onto the hot pan and gently scrape up browned bits, then spoon over the chicken. Taste and finish with a pinch of flaky salt if desired. Serve with remaining lemon wedges.

Pro Tips

• Dry-brine option: Salt the chicken (1.5 tsp kosher salt) up to 24 hours ahead and refrigerate uncovered. This dries the skin and boosts seasoning.
• Use a hot pan: Preheating the sheet pan jump-starts browning on the potatoes and onions.
• Avoid crowding: If your pan is packed, split between two pans to keep the skin crisp and the veggies caramelized.
• Temperature matters: Thighs are most tender around 175°F (79°C). They’re forgiving, so don’t be afraid to go a few degrees higher for melt-in-your-mouth meat.
• Glaze late: Adding the honey glaze in the last 15 minutes prevents burning while still creating a lacquered finish.

Variations

• Maple–Mustard: Swap honey for maple syrup and add 1 tbsp whole-grain mustard to the glaze.
• Gochujang Kick: Stir 1 tbsp gochujang into the glaze for a sweet-heat finish; garnish with sliced scallions.
• Herby Lemon: Replace soy sauce with 1 tsp kosher salt, add 1 tbsp chopped rosemary to the vegetables, and serve with extra lemon zest.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat on a sheet pan at 400°F (200°C) for 10–12 minutes to re-crisp the skin (broil 1 minute if needed). Freeze chicken (remove from the bone if you like) for up to 3 months; thaw overnight in the fridge before reheating. Make the glaze up to 1 week ahead and refrigerate. You can also cut and season the vegetables up to 24 hours ahead; store covered in the fridge. For maximum crispness, roast the chicken and apply the glaze the day you serve.

Nutrition (per serving)

Approximate values for 1/4 of recipe: 700 calories; 45 g protein; 52 g carbohydrates; 35 g fat; 5 g fiber; 900 mg sodium. Actual values will vary based on exact thigh size and how much glaze/pan juices are consumed.