Baked Honey Lemon Chicken (Printable)
Tender chicken and potatoes roasted in a sweet, tangy honey lemon glaze for an easy weeknight dinner.
# What You Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.3 lbs baby potatoes, halved
03 - 1 medium yellow onion, cut into wedges
04 - 3 cloves garlic, minced
→ Sauce & Seasoning
05 - 1/4 cup honey
06 - 2 lemons (zest and juice, plus extra slices for garnish)
07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
09 - 1 teaspoon paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Garnish
12 - Fresh parsley, chopped
# How To Make:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan with olive oil or non-stick spray.
02 - In a small bowl, whisk together the honey, lemon zest, lemon juice, olive oil, thyme, paprika, salt, and black pepper until well combined.
03 - Place the chicken thighs and halved baby potatoes in the prepared baking dish. Scatter the onion wedges and minced garlic over and around the chicken and potatoes.
04 - Pour the honey lemon mixture evenly over the chicken and potatoes. Toss gently to ensure everything is well coated. 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 and the potatoes are golden and tender.
06 - Remove from the oven and garnish with freshly chopped parsley before serving.
# Expert Hints:
01 -
- Everything cooks on a single pan which means cleanup is almost embarrassingly easy.
- The honey lemon sauce doubles as a glaze for the chicken and a dressing for the potatoes so every bite carries that bright sticky flavor.
02 -
- If you baste too early the sauce has not reduced enough and runs right off so wait until at least the 20 minute mark before spooning juices over the chicken.
- A quick two minute broil at the end transforms good crispy skin into absolutely unforgettable skin but watch it like a hawk because honey burns fast.
03 -
- Let the chicken sit in the sauce for even ten minutes before roasting and you will notice a deeper flavor throughout the meat.
- Pour off the pan juices after roasting and reduce them in a small saucepan for two minutes to create a thicker sauce that you can drizzle over each plate.