Savory Glazed Chicken Herb Rice (Printer-Friendly)
Tender glazed chicken with aromatic herb rice and crispy potatoes for a satisfying dinner.
# What You'll Need:
→ Chicken & Glaze
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→ Herb Rice
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→ Crispy Potatoes
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# How-To Steps:
01 - Preheat your oven to 400°F.
02 - In a small bowl, whisk together honey, soy sauce, Dijon mustard, minced garlic, balsamic vinegar, smoked paprika, salt, and pepper to make the glaze.
03 - Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down until golden brown, about 3–4 minutes. Flip and cook another 2 minutes.
04 - Pour the glaze over the chicken, turning to coat. Transfer the skillet to the oven and bake for 25–30 minutes, basting once or twice, until the chicken is cooked through and glaze is glossy.
05 - While the chicken cooks, toss quartered potatoes with olive oil, garlic powder, dried oregano, salt, and pepper. Arrange on a baking sheet in a single layer. Roast in the hot oven for 35–40 minutes, flipping halfway, until crispy and golden.
06 - For the herb rice, melt butter in a saucepan over medium heat. Add shallot and sauté until translucent. Stir in rice, coating well, then pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes or until rice is tender. Fluff with a fork, then stir in chopped parsley, dill, and chives. Season to taste.
07 - Serve the glazed chicken with a side of herb rice and crispy potatoes.
# Expert Hints:
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- The glaze creates this beautiful glossy finish that makes it look like you spent hours, but the truth is it mostly takes care of itself in the oven.
- Everything cooks at the same temperature, so you are not juggling multiple oven settings or timing like a circus act.
- The combination of crispy potatoes, fragrant herb rice, and that sticky savory chicken hits every single craving at once.
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- That glaze will bubble and brown in the oven, and if it starts getting too dark too fast, just tent some foil over the skillet for the last 10 minutes.
- The chicken skin might not stay perfectly crisp under all that glaze, and that is completely normal and still absolutely delicious.
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- Let the chicken rest for 5 minutes after roasting so all those juices stay inside the meat instead of running all over your cutting board.
- If you want extra crispy skin, broil the chicken for the last 2 minutes but watch it closely because honey burns fast.