Garlic & Honey Chicken Thighs with Roasted Potatoes

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Garlic & Honey Chicken Thighs with Roasted Potatoes
Garlic & Honey Chicken Thigh with Roasted Potatoes Recipe

Juicy honey garlic chicken thighs and crispy roast potatoes are seared and baked in the most FLAVORFUL honey garlic sauce in this no-fuss one skillet dinner!

Ingredients:

  • 4 medium chicken thighs, patted dry
  • salt and pepper to taste
  • 2 tablespoons ghee, divided
  • 1 medium onion, diced
  • 1 lb russet potatoes, cut in 1 inch cubes
  • 4 garlic cloves, minced
  • 1/4 cup honey
  • 1/4 cup soy sauce (gluten free for GF meal)
  • 1 tablespoon white vinegar
  • 2 tablespoons minced fresh parsley

Instructions:

    • Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon ghee and olive oil in a 9-inch skillet over medium-high heat until melted and hot. Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.
    • Add onion and potatoes to same skillet and saute several minutes until golden-brown. Season with salt and pepper to taste then remove from skillet and set aside.
    • Melt remaining 1 tablespoon ghee over medium-heat in same skillet, then add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, soy sauce, and vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened.
    • Nestle chicken thighs and potato mixture into pan and use a spoon to drizzle some of the sauce over top. Bake chicken at 400F 25-30 minutes or until chicken registers 165F and potatoes are tender. Sprinkle parsley on top. Serve warm and enjoy!

Serves: 4 I Prep Time: 10 minutes I Cook Time: 30 minutes I Total Time: 40 minutes 

Garlic & Honey Chicken Thigh with Roasted Potatoes Recipe

Garlic & Honey Chicken Thighs

Juicy honey garlic chicken thighs and crispy roast potatoes are seared and baked in the most FLAVORFUL honey garlic sauce in this no-fuss one skillet dinner!
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Main Course
Servings 4

Ingredients
  

  • 4 medium chicken thighs about 1 lb
  • salt and pepper to taste
  • 2 tbsp ghee divided
  • 1 medium onion diced
  • 1 lb russet potatoes cut into 1 in cubes
  • 4 cloves garlic minced
  • 1/4 cup honey
  • 1/4 cup gluten free soy sauce
  • 1 tbsp white vinegar
  • 2 tbsp fresh parsley minced

Instructions
 

  • Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon ghee and olive oil in a 9-inch skillet over medium-high heat until melted and hot. Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.
  • Add onion and potatoes to same skillet and saute several minutes until golden-brown. Season with salt and pepper to taste then remove from skillet and set aside.
  • Melt remaining 1 tablespoon ghee over medium-heat in same skillet, then add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, soy sauce, and vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened.
  • Nestle chicken thighs and potato mixture into pan and use a spoon to drizzle some of the sauce over top. Bake chicken at 400F 25-30 minutes or until chicken registers 165F and potatoes are tender. Sprinkle parsley on top. Serve warm and enjoy!
Keyword chicken
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