Print

Crispy Honey Garlic Butter Chicken Thighs Recipe with Easy Roasted Potatoes

honey garlic butter chicken thighs - featured image
Print Recipe

This recipe features crispy bone-in, skin-on chicken thighs glazed with a sweet and savory honey garlic butter sauce, paired with perfectly roasted baby Yukon Gold potatoes. It’s a quick, comforting meal ready in under 45 minutes, ideal for cozy dinners and crowd-pleasing occasions.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • Salt and freshly ground black pepper, to taste
  • Garlic powder, to taste
  • Smoked paprika (optional), to taste
  • 4 tablespoons (60 grams) unsalted butter, melted
  • 4–5 fresh garlic cloves, minced
  • 3 tablespoons (60 ml) honey
  • 2 tablespoons (30 ml) low-sodium soy sauce
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1.5 pounds (700 grams) baby Yukon Gold potatoes, halved
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon dried thyme or rosemary (or 1 tablespoon fresh, finely chopped)
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). In a medium bowl, toss halved baby Yukon Gold potatoes with olive oil, dried thyme or rosemary, salt, and pepper. Spread evenly on a baking sheet or roasting pan.
  2. Roast potatoes for 30-35 minutes, flipping halfway through, until golden and crispy outside and tender inside.
  3. While potatoes roast, pat chicken thighs dry thoroughly with paper towels. Season both sides liberally with salt, pepper, garlic powder, and smoked paprika if using. Let rest at room temperature for about 10 minutes.
  4. In a small bowl, mix melted butter, minced garlic, honey, soy sauce, and lemon juice to make the honey garlic butter sauce. Set aside.
  5. Heat a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down without crowding. Cook undisturbed for 6-8 minutes until skin is deep golden brown and crispy. Flip and cook the other side for 3 minutes.
  6. Pour honey garlic butter sauce over chicken thighs, spooning some onto the skin and around the pan.
  7. Transfer skillet to the preheated oven (alongside or after the potatoes) and roast for 15-18 minutes until chicken reaches an internal temperature of 165°F (74°C).
  8. Remove chicken from oven and let rest for 5 minutes to lock in juices.
  9. Serve chicken thighs alongside roasted potatoes, spooning extra sauce from the pan over everything.

Notes

Pat chicken dry thoroughly to ensure crispy skin. Do not overcrowd the pan to avoid steaming. Use a meat thermometer to cook chicken to 165°F (74°C) for juiciness. If skillet is not oven-safe, finish chicken on a baking sheet in the oven. Roasting potatoes separately is fine; toss them in chicken drippings after cooking for extra flavor. Avoid burning garlic by keeping it in the sauce, not in the pan during searing. Leftovers reheat best in the oven to maintain crispiness.

Nutrition

Keywords: chicken thighs, honey garlic butter, roasted potatoes, crispy chicken, easy dinner, comfort food, weeknight meal

Find it online: https://freshforkful.com/crispy-honey-garlic-butter-chicken-thighs-recipe-with-easy-roasted-potatoes/