Go Back
–+ servings

One-Pan Honey-Garlic Chicken Thighs

Please rate us
A quick and easy one-pan dinner featuring golden chicken thighs, a sticky-sweet garlic-honey glaze, and tender roasted vegetables, perfect for busy weeknights.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs (about 3–3.5 lb) Boneless thighs can be used; adjust cooking time.
  • 1 lb baby potatoes, halved Small Yukon Golds can be substituted.
  • 3 medium carrots, cut into 1/2-inch pieces
  • 1 small shallot, thinly sliced Can substitute with half a small onion.
  • 4 cloves garlic, minced
  • 3 tbsp olive oil, divided
  • 3 tbsp honey Can substitute with maple syrup or brown sugar.
  • 2 tbsp low-sodium soy sauce or tamari Use tamari for a gluten-free option.
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar or fresh lemon juice
  • 1 tsp smoked paprika Sweet paprika can be used instead.
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley or thyme

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Pat chicken dry and season both sides with salt, pepper, and smoked paprika.
  2. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering.
Searing
  1. Place chicken thighs skin-side down and sear without moving for 5–7 minutes until deeply golden.
  2. Flip and cook for 2 minutes on the other side. Transfer chicken to a plate.
Making the Sauce
  1. Reduce heat to medium. Add remaining 1 tbsp oil to the pan. Sauté shallot for 1–2 minutes until soft, then add garlic and cook for 30 seconds until fragrant.
  2. Stir in honey, soy sauce, Dijon, and vinegar/lemon. Scrape up browned bits with a wooden spoon and simmer for 1–2 minutes to slightly reduce.
Roasting
  1. Add potatoes and carrots to the skillet and toss to coat in the sauce. Nestle the chicken thighs on top, skin-side up.
  2. Transfer skillet to the preheated oven and roast for 25–30 minutes, or until potatoes are tender and chicken reaches 165°F (74°C) internal temperature when measured at the thickest part.
Finishing
  1. Remove skillet, spoon pan juices over the chicken, and let rest for 5 minutes.
  2. Garnish with chopped parsley or thyme and a squeeze of lemon if desired.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 32gProtein: 40gFat: 22gSaturated Fat: 5gSodium: 920mgFiber: 4gSugar: 10g

Notes

Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Reheat gently to retain the chicken's crisp skin.
Tried this recipe?Let us know how it was!