Honey Lemon Chicken Potatoes (Print Version)

Juicy chicken and golden potatoes roasted in a sweet, tangy honey lemon glaze for an easy one-pan weeknight meal.

# What You Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1⅓ lbs baby potatoes, halved
03 - 1 medium yellow onion, cut into wedges
04 - 3 cloves garlic, minced

→ Sauce & Seasoning

05 - ¼ cup honey
06 - 2 lemons (zest and juice), plus extra slices for garnish
07 - 2 tbsp olive oil
08 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
09 - 1 tsp paprika
10 - 1 tsp salt
11 - ½ tsp black pepper

→ Garnish

12 - Fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish or sheet pan with olive oil or nonstick spray.
02 - In a small bowl, whisk together the honey, lemon zest, lemon juice, olive oil, thyme, paprika, salt, and pepper until well combined.
03 - Place the chicken thighs and halved baby potatoes in the prepared baking dish. Scatter the onion wedges and minced garlic evenly over and around the chicken.
04 - Pour the honey lemon sauce evenly over the chicken and potatoes. Toss gently to ensure everything is well coated. Arrange additional lemon slices on top if desired.
05 - Bake for 40 to 45 minutes, basting the chicken with pan juices once or twice during roasting, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
06 - For extra crispy skin, broil for 2 to 3 minutes after baking. Garnish with fresh chopped parsley and serve immediately.

# Expert Hints:

01 -
  • Everything roasts on one pan so cleanup is almost nonexistent, which is honestly half the reason I keep making it.
  • The honey lemon sauce doubles as a marinade and a glaze, meaning every bite of chicken and potato is packed with caramelized, tangy sweetness.
02 -
  • If you skip basting the chicken halfway through, the top can dry out while the sauce pools at the bottom, so take those two minutes to spoon the juices back over the skin.
  • A quick blast under the broiler for 2 to 3 minutes at the end transforms already good chicken into the crispiest, most irresistible version of itself.
03 -
  • Let the chicken rest for five minutes after it comes out of the oven before serving so the juices redistribute instead of running out onto the plate.
  • Use a light colored baking dish if you can, because dark pans tend to burn the honey on the bottom before the chicken is fully cooked through.

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