Honey Lemon Baked Chicken (Printer-Friendly)
Tender chicken and golden 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 baby potatoes, halved
03 - 1 medium yellow onion, cut into wedges
04 - 3 cloves garlic, minced
→ Sauce and Seasoning
05 - 1/4 cup 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 Steps:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan with cooking spray or olive oil.
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 evenly over and around the chicken.
04 - Pour the honey lemon sauce evenly over the chicken and potatoes. Toss gently to ensure everything is well coated. Top with additional lemon slices if desired.
05 - Bake for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender. Baste the chicken with pan juices once or twice during roasting for added flavor and moisture.
06 - Remove from the oven and let rest for a few minutes. Garnish with freshly chopped parsley before serving.
# Expert Hints:
01 -
- Everything roasts on a single sheet pan, which means cleanup is almost embarrassingly easy after a long day.
- The honey lemon sauce doubles as a marinade and a glaze, so every bite of chicken and potato gets coated in the same sweet, tangy flavor.
02 -
- If you crowd the pan, the potatoes will steam instead of roast, so give everything room to breathe and crisp up properly.
- Basting the chicken halfway through with pan juices is the difference between good skin and skin that people actually fight over.
03 -
- Let the chicken rest for 5 minutes after pulling it from the oven so the juices redistribute instead of running all over your cutting board.
- Zest the lemon before juicing it, because trying to zest a squeezed lemon half is a frustrating exercise in futility.