Tender, juicy chicken thighs and golden baby potatoes are roasted together in a sweet, savory, and slightly spicy hot honey garlic glaze. Everything cooks in one pan, making this an easy weeknight dinner with crispy edges, caramelized garlic, and plenty of flavor.
Why You’ll Love This Recipe
- Easy one-pan dinner with minimal cleanup
- Juicy chicken with beautifully caramelized edges
- Crispy, tender baby potatoes
- Sweet, garlicky, buttery, and slightly spicy
- Simple ingredients and easy preparation
- Perfect for busy weeknights or a cozy family dinner
Preparation Time
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Servings: 4–6
Ingredients
For the Chicken and Potatoes
- 6 bone-in, skin-on chicken thighs
- 1½ lb (680 g) baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
For the Hot Honey Garlic Sauce
- ⅓ cup (115 g) honey
- 2 tablespoons unsalted butter, melted
- 4 garlic cloves, finely minced
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1–2 teaspoons hot sauce, depending on desired heat
- ½ teaspoon red pepper flakes, optional
For Finishing
- Fresh thyme or chopped parsley
- Extra red pepper flakes, optional
Instructions
1. Prepare the Oven
Preheat the oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels. Drying the skin helps it become golden and crisp during roasting.
2. Season the Chicken
In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, and dried thyme.
Rub the chicken thighs with 1 tablespoon of the olive oil, then season evenly with about half of the seasoning mixture.
3. Prepare the Potatoes
Place the halved baby potatoes in a large oven-safe skillet or baking dish.
Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining seasoning. Toss until evenly coated.
Arrange the potatoes cut-side down whenever possible.
4. Start Roasting
Nestle the chicken thighs among the potatoes, keeping the chicken skin-side up.
Roast uncovered for 25 minutes.
5. Make the Hot Honey Garlic Sauce
While the chicken is roasting, combine the honey, melted butter, minced garlic, soy sauce, apple cider vinegar, hot sauce, and red pepper flakes in a small bowl.
Whisk until well combined.
6. Glaze the Chicken
After 25 minutes, remove the skillet from the oven.
Carefully toss or turn the potatoes so they brown evenly.
Brush approximately half of the hot honey garlic sauce generously over the chicken thighs.
Return the skillet to the oven and roast for another 15–20 minutes, or until the chicken is cooked through and the potatoes are tender.
The thickest part of the chicken should reach an internal temperature of at least 165°F (74°C).
7. Caramelize the Glaze
During the final 2–3 minutes, switch the oven to broil if desired.
Watch carefully and allow the glaze to bubble and caramelize slightly without burning.
8. Finish and Serve
Remove the skillet from the oven and let the chicken rest for about 5 minutes.
Brush or spoon a small amount of the remaining hot honey garlic sauce over the chicken. Garnish with fresh thyme or parsley and a few red pepper flakes.
Serve warm with the crispy potatoes and pan juices.
Tips for the Best Results
Dry the chicken well. Excess moisture prevents the skin from browning properly.
Don’t overcrowd the pan. The potatoes need contact with the hot pan to develop crispy edges.
Add most of the honey glaze later. Honey can burn when exposed to high heat for too long, so glazing the chicken after the initial roasting period gives better caramelization.
Adjust the heat. Use 1 teaspoon of hot sauce for mild heat or increase it for a spicier version.
Use similar-sized potatoes. This helps them cook evenly.
Variations
Boneless Chicken
Boneless, skinless chicken thighs can be used, but they cook faster. Begin checking the chicken earlier to prevent it from drying out.
Hot Honey Lemon Chicken
Add 1 tablespoon of fresh lemon juice and a little lemon zest to the glaze for a brighter flavor.
Extra Spicy
Increase the hot sauce and add additional crushed red pepper flakes.
Vegetables
Broccoli, green beans, Brussels sprouts, or carrots can be added, adjusting their roasting time as needed.
What to Serve With Hot Honey Garlic Chicken
This chicken and potato skillet is already a complete meal, but it also pairs well with a crisp green salad, roasted vegetables, steamed green beans, or garlic bread.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, reheat the chicken and potatoes in a 375°F (190°C) oven until hot. An air fryer also works well for restoring the crispy edges.
Frequently Asked Questions
Is this recipe very spicy?
No. The honey balances the heat, creating a sweet and mildly spicy glaze. The amount of hot sauce can easily be adjusted.
Can chicken breasts be used?
Yes, although chicken breasts can dry out more quickly. Cooking time will depend on their thickness, so use an instant-read thermometer and cook until the center reaches 165°F (74°C).
Can the potatoes be peeled?
Yes, but baby potatoes are especially good with their skins left on because the skins become golden and slightly crisp.
Why isn’t the chicken browning?
Make sure the chicken is thoroughly dried before seasoning and avoid covering the skillet during roasting. A short broil at the end can also deepen the color.
Conclusion
Hot Honey Garlic Chicken & Crispy Potatoes combines juicy roasted chicken, golden potatoes, garlic, butter, honey, and gentle heat in one easy skillet. The caramelized hot honey glaze gives the chicken a sweet-savory finish while the potatoes soak up the flavorful pan juices, making this a simple and satisfying dinner for any night of the week.
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