Honey Baked Chicken with Roast Potatoes
Crisp-skinned chicken finished with a glossy, honey-mustard glaze and roasted alongside tender potatoes and carrots until everything is caramelized and fragrant. The sweet-savory glaze intensifies in the oven, coating each piece in a sticky, golden lacquer.
3 lb chicken thighs, bone-in skin-on
1 ½ tsp salt
1 tsp black pepper, freshly ground
1 tsp smoked paprika
2 tbsp olive oil
½ cup honey
2 tbsp dijon mustard
2 tbsp soy sauce
1 tbsp apple cider vinegar
2 tbsp unsalted butter, cold, cut into pieces
4 clove garlic, minced
1 tsp cornstarch, optional
½ cup chicken stock
1 ½ lb baby potatoes, halved
1 lb carrots, cut into 1-inch pieces
1 yellow onion, cut into 1/2-inch wedges
2 tbsp fresh thyme, leaves picked
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Banana Pudding
Creamy homemade vanilla custard layered with sliced bananas and crisp vanilla wafers, finished with lightly sweetened whipped cream. Simple techniques—stovetop custard and whipped cream—make this comforting American classic sing.
Chili Con Carne
Hearty, slow-simmered beef chili with a smoky-spiced tomato base that develops depth as it cooks; a comforting, crowd-friendly bowl that balances meat, beans, and bold aromatics.
Lobster Roll
Sweet cold lobster tossed in a bright, lemony mayo and piled into butter-toasted split rolls for a perfect contrast of creamy, tender seafood and crisp, golden bread.