Honey Garlic Chicken Thighs with Potato Wedges
These honey-garlic chicken thighs have a delightfully crispy skin that complements the rich, succulent texture of the chicken. It’s easy to make this as a weeknight dinner, as the prep is minimal. You just season the chicken thighs and potato wedges and top the chicken with a dressing made with honey, garlic cloves, lemon juice, mustard, and oil. The potato wedges are tossed with oil and then topped with grated parmesan a few minutes before the dinner is ready.
If you like easy chicken dinners, make sure to also try these roasted chicken thighs with veggies and feta, these roasted chicken legs with potatoes, and these yogurt-marinated chicken breasts.
Ingredients You’ll Need
To make this dish, you’ll need the following:
- Chicken thighs – 4 medium bone-in chicken thighs (∼ 7oz or 200 grams each)
- Potatoes – 5 medium potatoes (about 5oz/140 grams per potato). Use potatoes that are great for roasting, like Russet or Idaho potatoes in the US and Maris Piper or King Edward in the UK.
- Honey – 2 tbsp honey
- Garlic – 2 large garlic cloves
- Lemon juice – 1 tbsp lemon juice
- Oil – 2 tbsp light olive oil (or other roasting oil like sunflower oil)
- Dijon – 1 tsp Dijon mustard
- Parmesan – 2 tbsp grated parmesan
- Paprika – 1/2 tsp paprika
- Garlic powder – 1/4 tsp garlic powder
- Salt – 1/2 tsp salt (plus more to taste)
- Pepper – 1/4 tsp ground black pepper
- Fresh parsley, finely minced to garnish.
Step to Make It (with Photos)
Step 1. Mix the salt, ground black pepper, paprika, and garlic powder. Season the bone-in chicken thighs with three-fourths of the mix on both sides. Leave 1/4th of the seasoning mix to season the potato wedges.
Step 2. Mix the lemon juice, honey, minced garlic cloves, Dijon mustard, and half the oil. You can whisk it or use a fork to mix it well. Alternatively, you can also shake it in a small jar with a lid.
Step 3. Peel the potatoes and cut them into wedges (cutting each potato into 8 wedges). While peeling the potatoes, you can keep the peeled potatoes and wedges in a bowl of cold water to make sure the potatoes don’t brown. The cold water helps release some of the starch from the potatoes, and it makes them crispier when roasting. Once you’ve peeled and cut all the potatoes, drain them well, give them a rinse under running water, and pat them dry before seasoning them.
Step 4. Season the potato wedges with the remaining mix of salt, pepper, paprika, and garlic powder and then toss them with the remaining oil so they’re covered on all sides. Add them to a sheet pan or roasting tray (you can cover it with parchment paper/baking paper for easier cleanup). Add the seasoned chicken thighs, and add two-thirds of the garlic honey mixture just to the chicken thighs, making sure both sides of the chicken thighs are covered in the mixture.
Step 5. To a preheated oven at 425°F (220°C or 200°C fan), add the chicken and potatoes sheet pan or roasting tray. Cook for 30 minutes, and then remove the tray and add the remaining honey garlic mixture on top of the chicken. With a spatula, flip the potato wedges and add the parmesan on top of the potato wedges. Return to the oven and keep cooking until the chicken and potatoes are cooked through, about 10 more minutes (but it will depend on the size of the chicken thighs you’re using).
The chicken is cooked through when the meat thermometer reads 165°F (74°C) and the juices run clear. However, for dark meat like chicken legs and thighs, the optimal temperature (for the best taste) is about 175-185°F (80-85°C) as the meat will be more tender and juicier.
Step 6. Once the chicken is cooked through, remove the sheet pan or roasting tray from the oven. Allow the chicken and potatoes to rest for a few minutes, and then plate up.
I recommend serving this with a side salad like a zesty arugula avocado tomato salad or an arugula parmesan salad. Garlic bread would also be a delicious pairing.
If you made this dish and loved it, let me know with a review below. I’d also love to know the occasion in the comments.
Recipe Card
Ingredients
- 4 medium bone-in chicken thighs ∼ 7oz/200 grams each
- 5 medium potatoes ∼ 5oz/140 grams per potato, like Russet, Idaho, Maris Piper, King Edward
- 2 tbsp honey
- 2 large garlic cloves
- 1 tbsp lemon juice
- 2 tbsp light olive oil or other roasting oil like sunflower oil
- 1 tsp Dijon mustard
- 2 tbsp grated parmesan
- ½ tsp paprika regular paprika, not hot
- ¼ tsp garlic powder
- ½ tsp salt plus more to taste
- ¼ tsp ground black pepper
- fresh parsley finely minced to garnish, optional
Instructions
- Season the chicken. Mix the salt, ground black pepper, paprika, and garlic powder. Season the bone-in chicken thighs with three-fourths of the mix on both sides. Leave 1/4th of the seasoning mix to season the potato wedges.
- Make the honey-lemon-garlic dressing. Mix the lemon juice, honey, minced garlic cloves, Dijon mustard, and half the oil. You can whisk it or use a fork to mix it well. Alternatively, you can also shake it in a small jar with a lid.
- Peel the potatoes and cut into wedges. Peel the potatoes and cut them into wedges (cutting each potato into 8 wedges). While peeling the potatoes, you can keep the peeled potatoes and wedges in a bowl of cold water to make sure the potatoes don’t brown. The cold water helps release some of the starch from the potatoes, and it makes them crispier when roasting. Once you’ve peeled and cut all the potatoes, drain them well, give them a rinse under running water, and pat them dry before seasoning them.
- Get the sheet pan ready (with seasoned potatoes tossed in oil and chicken with two-thirds the honey garlic mixture). Season the potato wedges with the remaining mix of salt, pepper, paprika, and garlic powder and then toss them with the remaining oil so they’re covered on all sides. Add them to a sheet pan or roasting tray (you can cover it with parchment paper/baking paper for easier cleanup). Add the seasoned chicken thighs, and add two-thirds of the garlic honey mixture just to the chicken thighs, making sure both sides of the chicken thighs are covered in the mixture.
- Roast the chicken and veggies (adding the remaining honey garlic mixture to the chicken and parmesan to the potato wedges after 30 minutes). To a preheated oven at 425°F (220°C or 200°C fan), add the chicken and potatoes sheet pan or roasting tray. Cook for 30 minutes, and then remove the tray and add the remaining honey garlic mixture on top of the chicken. With a spatula, flip the potato wedges and add the parmesan on top of the potato wedges. Return to the oven and keep cooking until the chicken and potatoes are cooked through, about 10 more minutes (but it will depend on the size of the chicken thighs you’re using). The chicken is cooked through when the meat thermometer reads 165°F (74°C) and the juices run clear. However, for dark meat like chicken legs and thighs, the optimal temperature (for the best taste) is about 175-185°F (80-85°C) as the meat will be more tender and juicier.
- Serve. Once the chicken is cooked through, remove the sheet pan or roasting tray from the oven. Allow the chicken and potatoes to rest for a few minutes, and then plate up.
Save It to Pinterest
