What type of potatoes work best for one pan honey garlic chicken and potatoes?

Baby Yukon Gold or red potatoes are best because they have a creamy texture and thin skins that don't require peeling. Their size makes them easy to halve or quarter so they cook at the same rate as the chicken.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts for this one pan honey garlic chicken and potatoes, but be careful not to overcook them as they can dry out faster than thighs. You may need to cut the potatoes smaller to ensure they finish at the same time.

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat them in the oven or an air fryer to maintain the texture of the potatoes and the crispiness of the chicken skin.

one pan honey garlic chicken and potatoes: 5 Reasons You'll Love It

Name: One Pan Honey Garlic Chicken and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American/Asian Fusion
Ingredients: 1.5 lbs chicken thighs, bone-in and skin-on; 1 lb baby Yukon Gold potatoes, halved; 1/3 cup honey; 3 tablespoons soy sauce; 4 cloves garlic, minced; 2 tablespoons olive oil; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; Fresh parsley for garnish

Ingredients

Scale

1.5 lbs chicken thighs, bone-in and skin-on
1 lb baby Yukon Gold potatoes, halved
1/3 cup honey
3 tablespoons soy sauce
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley for garnish

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Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet or roasting pan.
Step 2: In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, oregano, and red pepper flakes.
Step 3: Place the chicken thighs and halved potatoes on the prepared baking sheet. Season generously with salt and pepper.
Step 4: Drizzle about two-thirds of the honey garlic sauce over the chicken and potatoes. Use a brush or your hands to coat everything evenly, ensuring the chicken is skin-side up.
Step 5: Roast in the oven for 15 minutes. Remove the pan and brush the remaining sauce over the chicken pieces.
Step 6: Return the pan to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (165°F) and the potatoes are golden and tender.
Step 7: Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve immediately.

Notes

Ensure potatoes are cut into uniform sizes for even cooking. For extra crispy skin, you can broil the chicken for the last 2 minutes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American/Asian Fusion

Nutrition

Serving Size: 1 chicken thigh with potatoes
Calories: 480 kcal
Sugar: 18g
Sodium: 740mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 32g
Cholesterol: 110mg