Chicken Thighs Potatoes Delight (Printable Version)

Crispy chicken, golden potatoes, carrots, and a honey-chili glaze—savory, sweet, and just a little spicy.

# What You'll Need:

→ Chicken and Vegetables

01 - 5 chicken thighs, skin-on
02 - Salt and freshly ground black pepper, to taste
03 - 5 medium potatoes, cut into evenly sized chunks
04 - 2 carrots, coarsely chopped
05 - 3 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - A small bunch fresh parsley, chopped

→ Honey-Chili Glaze

08 - 50 g unsalted or salted butter
09 - 80 g honey
10 - 80 g sweet chili sauce, or more to taste
11 - 50 ml soy sauce, or tamari for gluten-free option
12 - 1 tablespoon Dijon mustard

# Steps To Follow:

01 - Sprinkle chicken thighs evenly with salt and black pepper on both sides and set aside.
02 - Melt a portion of butter in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down. Sear for 5 minutes per side until golden brown. Remove chicken and set aside.
03 - In the same pan, add more butter if needed. Sauté chopped onion for 2–3 minutes until softened. Add minced garlic and cook 1 minute. Add potato chunks and carrots, stirring to coat in butter and aromatics. Cook for 10 minutes, stirring occasionally, until vegetables are slightly softened and turning golden. Stir in chopped parsley.
04 - Transfer sautéed vegetables to an oven-safe baking dish or roasting tray. Arrange browned chicken thighs on top of the vegetables.
05 - In a small saucepan over low heat, combine butter, honey, sweet chili sauce, soy sauce, and Dijon mustard. Whisk until melted and smooth, simmering gently until slightly thickened. Evenly pour glaze over chicken and vegetables.
06 - Preheat oven to 175°C. Bake uncovered for 40 minutes, or until chicken is fully cooked and potatoes are fork-tender. Baste chicken with glaze halfway through baking.
07 - Remove from oven and let rest for 5 minutes before serving. Present warm, accompanied by your choice of sides such as steamed greens or crusty bread.

# Notes and Tips:

01 - Cut potatoes into uniform pieces for even roasting.
02 - Adjust honey or chili sauce amounts in the glaze to customize sweetness or spiciness.
03 - This dish keeps well refrigerated up to 4 days and reheats best in the oven or microwave.
04 - Prepare components ahead and assemble just before baking for convenience.