Honey Lemon Baked Chicken (Printable Version)

Tender chicken and golden potatoes roasted in a sweet, tangy honey lemon glaze for an effortless one-pan weeknight meal.

# What You'll Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs (about 2.5 lbs total)

→ 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 lemon 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

# Directions:

01 - Preheat oven to 400°F. Lightly grease a large baking dish or sheet pan with 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 over and around the chicken and potatoes.
04 - Pour the honey lemon sauce 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, 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 maximum flavor and moisture.
06 - Remove from the oven and garnish with freshly chopped parsley before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means you get a full dinner and your sink stays almost empty.
  • The honey lemon sauce doubles as a glaze for the chicken and a coating for the potatoes, so every bite carries the same sweet tang.
  • It requires exactly zero fancy techniques and tastes like you spent far longer than an hour making it.
02 -
  • If you want shatteringly crisp skin, flip on the broiler for 2 to 3 minutes at the very end and watch it like a hawk because honey goes from caramelized to burnt in seconds.
  • The pan juices are liquid gold, so spoon them over whatever you serve alongside or drag your bread through them and thank yourself later.
03 -
  • Let the chicken sit in the sauce for even ten minutes before roasting and you will notice a deeper flavor penetrating the meat.
  • Use a baking dish with low sides rather than a deep one so the hot air can circulate around the chicken and actually crisp the skin instead of steaming it.

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