Savory Glazed Chicken With Herb Rice (Printable Version)

Tender chicken thighs coated in glossy honey-mustard glaze, paired with aromatic rice and perfectly roasted potatoes.

# What You'll Need:

→ Chicken & Glaze

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1/4 cup honey
04 - 2 tablespoons soy sauce
05 - 2 tablespoons Dijon mustard
06 - 2 garlic cloves, minced
07 - 1 tablespoon balsamic vinegar
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper to taste

→ Herb Rice

10 - 1 cup long-grain rice
11 - 2 cups chicken broth
12 - 1 tablespoon butter
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh chives, chopped
16 - 1 small shallot, finely diced
17 - Salt and pepper to taste

→ Crispy Potatoes

18 - 1 pound small Yukon gold potatoes, quartered
19 - 2 tablespoons olive oil
20 - 1 teaspoon garlic powder
21 - 2 teaspoons dried oregano
22 - Salt and pepper to taste

# Directions:

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 until well combined.
03 - Heat 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 evenly. Transfer the skillet to the oven and bake for 25-30 minutes, basting once or twice, until the chicken is cooked through and the glaze is glossy and caramelized.
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.
06 - Roast potatoes in the hot oven for 35-40 minutes, flipping halfway through cooking, until crispy and golden brown.
07 - 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.
08 - Fluff the cooked rice with a fork, then stir in chopped parsley, dill, and chives. Season to taste with salt and pepper.
09 - Serve the glazed chicken alongside a portion of herb rice and crispy potatoes. Spoon any remaining pan glaze over the chicken.

# Expert Advice:

01 -
  • The glaze creates this incredible sticky coating that makes every bite feel like a treat
  • Everything cooks on the same oven temperature so timing flows beautifully
  • The herb rice brings such fresh brightness to balance the rich glaze
02 -
  • Don't skip searing the chicken first because that crispy skin is absolutely essential
  • The glaze burns easily so watch closely during the last 10 minutes of baking
  • Rice continues cooking as it sits so remove from heat when it still has a slight bite
03 -
  • Pat the chicken skin completely dry before seasoning for maximum crispiness
  • Use warm chicken broth for the rice to speed up cooking time
  • Double the glaze recipe if you want extra sauce for the rice and potatoes

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