Honey Lemon Chicken and Potatoes (Printable)

Juicy chicken and crispy potatoes roasted in a sweet honey lemon glaze for an effortless weeknight meal.

# What You’ll 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

# 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 black 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 over and around the chicken and potatoes.
04 - Pour the honey lemon mixture evenly over the chicken and potatoes. Toss gently to ensure everything is well coated. Arrange extra lemon slices on top if desired.
05 - Bake for 40–45 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 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately.

# Expert Tips:

01 -
  • Everything roasts on a single pan which means cleanup is almost nonexistent.
  • The honey lemon sauce caramelizes in the oven and turns ordinary chicken into something you would order at a restaurant.
  • It uses pantry staples you probably already have sitting around right now.
02 -
  • Do not skip basting because those pan juices are concentrated flavor and they are what turn pale chicken into something lacquered and gorgeous.
  • If you want extra crispy skin, flip the broiler on for 2 to 3 minutes at the very end but watch it like a hawk because honey goes from caramelized to burnt in seconds.
03 -
  • Let the chicken rest for 5 minutes after it comes out of the oven because slicing too early sends all those juices running onto the cutting board instead of staying in the meat where they belong.
  • Use the best honey you can find because it is the loudest voice in the sauce and a cheap one will taste flat.

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