Honey Lemon Chicken with Potatoes

This Honey Lemon Chicken with Potatoes is a simple yet flavorful one-pan meal that brings together golden roasted chicken, tender potatoes, and a bright, zesty honey-lemon glaze. It’s a deliciously balanced dish that’s perfect for family dinners or meal prep.

Why You’ll Love This Recipe

• One-Pan Convenience: Minimal cleanup and straightforward preparation make this dish weeknight-friendly.

• Balanced Flavor: The sweet honey and tangy lemon create a mouthwatering glaze that enhances the chicken and potatoes beautifully.

• Wholesome and Satisfying: Packed with protein, fiber, and essential nutrients, it’s both hearty and nourishing.

• Customizable: Easily adaptable with different herbs, spices, or vegetables to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken thighs, bone-in and skin-on

• Baby Yukon Gold potatoes, halved

• Lemons (for juice and slices)

• Olive oil

• Shallots, quartered

• Dried thyme

• Dried oregano

• Dried rosemary

• Honey

• Salt

• Ground black pepper

Directions

1. Preheat your oven to 425°F (220°C). Juice one lemon to get about 1/4 cup of lemon juice and slice the other lemon into thick rounds.

2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper.

3. Sear the chicken, skin-side down, for about 5 minutes without moving it, until the skin is golden and crispy. Flip and cook for an additional 2 minutes. Remove from the skillet and set aside.

4. In the same skillet, add the halved potatoes and quartered shallots. Cook for 4–5 minutes until lightly browned.

5. Return the chicken to the skillet, nestling it between the potatoes and shallots. Add lemon slices around the pan.

6. In a small bowl, whisk together lemon juice, olive oil, honey, thyme, oregano, rosemary, salt, and pepper. Pour the mixture evenly over the chicken and vegetables.

7. Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the potatoes are fork-tender.

8. Let rest for a few minutes before serving. Spoon the pan juices over the top for extra flavor.

Servings and Timing

• Servings: 4

• Preparation Time: 15 minutes

• Cooking Time: 25 minutes

• Total Time: 40 minutes

Variations

• Use Different Cuts: Substitute chicken thighs with drumsticks or boneless chicken breasts. Adjust cooking time accordingly.

• Add Vegetables: Carrots, Brussels sprouts, or green beans can be added before baking for a complete meal.

• Spicy Twist: Add a pinch of chili flakes or a dash of hot sauce to the glaze for a kick.

• Fresh Herbs: Use fresh thyme or rosemary for a brighter herbal aroma if available.

Storage/Reheating

• Storage: Let leftovers cool completely and store them in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Add a splash of broth or water to prevent dryness.

FAQs

How do I get the chicken skin crispy?

Ensure the chicken is patted dry before searing, and sear it skin-side down without moving it until the skin is well browned.

Can I use boneless, skinless chicken?

Yes, but reduce the baking time by about 5–7 minutes to prevent overcooking, as boneless pieces cook faster.

Can I make this recipe ahead of time?

You can prep the components ahead of time, but it’s best to bake it fresh for the crispiest texture and best flavor.

What can I serve with this dish?

It pairs well with a green salad, steamed vegetables, or crusty bread to soak up the lemon-honey sauce.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled juice can work in a pinch.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just confirm that your honey and spices are certified gluten-free if necessary.

What potatoes work best?

Yukon Golds hold their shape well and have a creamy texture, but red potatoes or fingerlings also work well.

Can I use fresh herbs instead of dried?

Yes, use about three times the amount of fresh herbs compared to dried, and add them toward the end of baking for best flavor.

How do I prevent the chicken from drying out?

Don’t overcook the chicken—use a meat thermometer and remove it once it hits 165°F (74°C).

Can I double the recipe?

Yes, simply use a larger pan or two skillets and ensure the chicken and potatoes aren’t overcrowded for even cooking.

Conclusion

Honey Lemon Chicken with Potatoes is a vibrant, flavorful meal that brings together the natural sweetness of honey, the brightness of lemon, and the hearty comfort of roasted chicken and potatoes. With its easy preparation, customizable ingredients, and satisfying taste, it’s a recipe worth adding to your weekly rotation.