Description
Juicy oven-baked chicken thighs glazed with honey and fresh lemon, roasted alongside tender golden potatoes and fragrant herbs. This comforting one-pan dinner delivers the perfect balance of sweet, tangy, and savory flavors with minimal effort.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs (about 900 grams)
- 700 grams baby potatoes, halved if large
- 2 medium fresh lemons (1 sliced, 1 juiced)
- 3 tablespoons honey
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat oven to 200°C (400°F).
- In a mixing bowl, whisk together honey, lemon juice, olive oil, minced garlic, salt, black pepper, dried thyme, and dried rosemary.
- Lightly grease a large baking dish and spread the baby potatoes evenly in a single layer.
- Place the chicken thighs on top of the potatoes. Pour the honey lemon mixture evenly over the chicken and potatoes. Tuck lemon slices between the chicken pieces.
- Bake for 45 to 50 minutes, or until the chicken reaches an internal temperature of 75°C and the skin is golden brown. Spoon pan juices over the chicken halfway through cooking.
- Broil for an additional 3 to 5 minutes for extra caramelization, watching carefully.
- Let rest for 5 minutes before serving, then spoon pan juices over the top and serve warm.
Notes
- Pat the chicken dry before seasoning to ensure crispy skin.
- Do not overcrowd the baking dish to allow proper caramelization.
- You can marinate the chicken in the sauce for up to 8 hours for deeper flavor.
- Fresh herbs can be used instead of dried, double the quantity if substituting.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 480
- Sugar: 9g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg