Baked Honey Lemon Chicken (Printer-Friendly)
Tender chicken and crispy potatoes roasted in a sweet tangy honey lemon glaze for an easy weeknight dinner.
# What You'll Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.3 lbs (about 600 g) baby potatoes, halved
03 - 1 medium yellow onion, cut into wedges
04 - 3 cloves garlic, minced
→ Sauce & Seasoning
05 - 1/4 cup (60 ml) honey
06 - 2 lemons (zest and juice), plus extra slices for garnish
07 - 2 tbsp olive oil
08 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
09 - 1 tsp paprika
10 - 1 tsp salt
11 - 1/2 tsp black pepper
→ Garnish
12 - Fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
02 - In a small bowl, whisk together the honey, lemon zest, lemon juice, olive oil, thyme, paprika, salt, and pepper until well combined.
03 - Place the chicken thighs and halved potatoes in the prepared baking dish. Scatter the onion wedges and minced garlic over and around them.
04 - Pour the honey lemon mixture evenly over the chicken and potatoes. Toss gently to coat everything. Arrange extra lemon slices on top if desired.
05 - Bake for 40 to 45 minutes, basting the chicken with pan juices once or twice during roasting, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
06 - Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
# Expert Advice:
01 -
- Everything cooks on one pan so cleanup is almost effortless after a long day.
- The honey lemon sauce does double duty by seasoning the chicken and glazing the potatoes at the same time.
02 -
- If you open the oven too often to check on things the temperature drops and the skin will not crisp properly.
- Basting the chicken halfway through with the pan juices is what turns ordinary roasted chicken into something genuinely lacquered and glossy.
03 -
- For extra crispy skin switch the broiler on for two to three minutes at the very end and watch it closely because honey can burn fast.
- Let the dish rest for five minutes after it comes out of the oven so the juices redistribute and everything stays moist.