Ingredients:
For the Chicken:
4 boneless, skinless chicken thighs (or breasts)
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
1 tbsp olive oil
For the Honey Garlic Glaze:
3 tbsp honey 🍯
3 cloves garlic, minced 🧄
2 tbsp soy sauce
1 tbsp apple cider vinegar (or rice vinegar)
1 tsp Dijon mustard (optional, for depth of flavor)
1 tsp cornstarch + 1 tbsp water (for thickening, optional)
For the Roasted Potatoes:
1 ½ lbs baby potatoes, halved 🥔
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
Fresh parsley, chopped (for garnish) 🌿
👨🍳 Instructions:
1️⃣ Roast the Potatoes
Preheat oven to 400°F (200°C).
In a bowl, toss potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden.
2️⃣ Cook the Chicken
While potatoes roast, season chicken thighs with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium heat.
Sear chicken for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
3️⃣ Make the Honey Garlic Glaze
In the same pan, reduce heat to medium-low and add garlic, sautéing for 30 seconds until fragrant.
Stir in honey, soy sauce, vinegar, and Dijon mustard. Simmer for 2-3 minutes until slightly thickened.
If using cornstarch, mix it with water and stir into the sauce, cooking for another minute until thick.
4️⃣ Glaze & Serve
Return chicken to the pan, spoon the honey garlic sauce over the top, and cook for 2 more minutes.
Serve with roasted potatoes, garnish with fresh parsley, and enjoy!
🔥 Pro Tips:
✔ Use bone-in, skin-on thighs for extra crispy and juicy chicken.
✔ Add a squeeze of lemon for a tangy contrast. 🍋
✔ Want more heat? Add a pinch of red pepper flakes or Sriracha to the glaze.
Honey Garlic Glazed Chicken with Roasted Potatoes
