Honey Glazed Chicken & Potato Skillet

This honey glazed chicken skillet features seasoned, tender bone-in chicken thighs, baby potatoes, sweet potatoes, and is coated in a honey-butter garlic sauce.

Today, I'm bringing you a delicious, quick and easy one-pan chicken dinner that you can whip up in no time. Tender, juicy, seared chicken thighs, glazed with a sweet honey-garlic sauce, baked together with a combination of roasted sweet and red potatoes. If you want a pop of color you can add broccoli florets or cut asparagus. I've made this recipe both ways and it's equally delicious. This is a simple yet satisfying meal that's ideal for any day of the week. Pair this dish with a side salad, Greek salad or a zesty Asian cucumber salad .  

You can make this recipe in any oven-safe skillet, but I prefer using cast iron. It provides consistent baking temperatures, gives you those delicious crispy edges, and holds heat better than other types of traditional bakeware. Plus, the convenience of searing and roasting everything in one pan makes cleanup a breeze. If you're looking for a quick and delicious dinner option, this recipe is definitely a winner winner chicken dinner. Let me show you how to make it.  

INGREDIENT LISTING: 

• CHICKEN: Bone in chicken thighs is best for slow roasting chicken dishes. 
• OLIVE OIL & BUTTER: This combinations pairs the high-heat resistance of oil with the rich, savory flavor of butter which creates a golden-brown crust. 
• SPICES: Salt, pepper, smoked paprika, garlic powder, onion powder, and fresh rosemary or thyme. 
• HONEY: adds flavor and sweetness to the chicken bake and helps to caramelize the chicken. I have never tried maple syrup in this recipe, but I think it might be a great substitution. 
• BABY POTATOES: or use regular potatoes (skin on), and cubed into bite size pieces, so they cook evenly. I used red potaotes.
• SWEET POTATOES: Peeled and cubed into bite size pieces, so they cook evenly. 
• VEGETABLES: Broccoli florets or cut asparagus pieces (added the last 15-20 minutes of cooking). This is optional, but add a delcious pop of color.  
• GARLIC: minced garlic is preferred for this recipe, but jarlick can also be used instead of fresh. 

Start by pre-heating the oven to 375 degrees F. In a small bowl, mix the dry rub ingredients together and season the chicken, making sure to coat all sides of the thighs. Melt 2 tablespoons butter in a large oven-safe or cast iron skillet over medium-high heat. Add 2 tablespoon honey and a couple splashes of soy sauce. 

Cook until the mixture is bubbly. Place the chicken into the skillet and sear on both sides until golden brown. 

Remove from the skillet and set aside.

Add the remaining 2 tablespoons of butter and 2 tablespoons of honey into the same skillet that you seared the chicken in. Add garlic to the pan and saute 1 minute or until fragrant. 

Add the potatoes into the pan and toss to coat. 

Reduce the temperature to medium and let the mixture cook for about 5-7 minutes.

Place the chicken thighs on top of the potatoes and use a sppon to drizzle some of the sauce over the top of the chicken. 

Place the skillet into the oven and cook for 30-35 minutes or until chickenis cooked through, and registers 165F and potatoes are tender.If adding broccoli or asparagus, add it to skillet the last 15 minutes of cooking. Serve warm and enjoy!!! 

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If you're on the hunt for a good biscuit recipe, look no further than these Buttermilk biscuits, a beloved Southern classic. They are a soft, buttery, mile-high biscuit with a slightly crispy bottom. The key to achieving that perfect biscuit is cooking them in a cast-iron skillet, which helps create that ideal golden crust.

Looking for more easy recipes? Check out the Mommy's Kitchen & Homestead Recipe Box!