Chicken Thighs & Potatoes Delight
Savory. Sweet. Satisfying. This one-pan wonder combines tender chicken thighs, hearty veggies, and a sticky honey-chili glaze that will have everyone asking for seconds!
⏱ Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4
Ingredients
- 5 chicken thighs (bone-in or boneless)
- Salt & pepper to taste
- 5 medium potatoes, cut into chunks
- 2 carrots, coarsely chopped
- 3 garlic cloves, minced
- 1 onion, finely chopped
- A small bunch of fresh parsley, chopped
- 50g butter
- 80g honey
- 80g sweet chili sauce
- 50ml soy sauce
- 1 tbsp mustard
Instructions
- Season & Sear:
Season the chicken thighs with salt and pepper. In a large skillet, melt butter over medium-high heat and sear the thighs for about 5 minutes per side until golden brown. Remove and set aside. - Sauté the Veggies:
In the same pan, add the potatoes, carrots, onion, garlic, and parsley. Sauté for 10 minutes, stirring occasionally to coat everything in the buttery juices. - Make the Sauce:
In a small saucepan, combine the honey, sweet chili sauce, soy sauce, and mustard. Heat gently, stirring until the sauce is smooth and slightly thickened. Remove from heat. - Assemble the Dish:
Transfer the sautéed vegetables to a baking dish. Nestle the seared chicken thighs on top and pour the warm honey glaze evenly over everything. - Bake to Perfection:
Bake in a preheated oven at 180°C (350°F) for 40 minutes, or until the chicken is cooked through and the potatoes are tender. - Garnish & Serve:
Sprinkle with extra parsley before serving, and enjoy your hearty, flavor-packed dinner!
Serving Suggestion:
Pair it with a side of crusty bread or a light green salad to round out the meal.
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