Baked Honey Lemon Chicken (Printable Version)

Juicy baked chicken and golden potatoes tossed in a sweet tangy honey lemon glaze for a comforting one-pan meal.

# What You Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1½ pounds baby potatoes, halved
03 - 1 small red onion, cut into wedges
04 - 2 cloves garlic, minced

→ Sauce

05 - ⅓ cup honey
06 - ¼ cup freshly squeezed lemon juice (about 2 lemons)
07 - 2 tablespoons olive oil
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - Zest of 1 lemon

→ Garnish

14 - Fresh parsley, chopped
15 - Lemon slices

# How To Make:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish or line a sheet pan with parchment paper.
02 - In a small bowl, whisk together the honey, lemon juice, olive oil, Dijon mustard, dried thyme, dried rosemary, salt, black pepper, minced garlic, and lemon zest until well combined.
03 - Place the chicken thighs skin-side up and the halved baby potatoes in the prepared baking dish. Tuck the red onion wedges around the chicken and potatoes.
04 - Pour the honey lemon sauce evenly over the chicken and potatoes. Gently toss the potatoes and onions to coat, making sure the chicken remains skin-side up.
05 - Bake uncovered for 40–45 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 halfway through baking for extra flavor and color.
06 - For extra-crispy skin, broil for an additional 2–3 minutes, watching carefully to avoid burning.
07 - Remove from the oven, garnish with chopped fresh parsley and lemon slices, and serve immediately.

# Expert Advice:

01 -
  • The honey lemon sauce does double duty, flavoring both the chicken and the potatoes so every bite carries that sweet tangy punch.
  • It is a one pan meal which means cleanup is almost embarrassingly easy for something that tastes this impressive.
02 -
  • Do not skip basting the chicken halfway through because the sugars in the honey need that redistribution to color evenly rather than burning in one spot.
  • Let the dish rest for five minutes after it comes out of the oven so the sauce thickens slightly and the juices settle back into the meat.
03 -
  • Pull the chicken out of the fridge 20 minutes before baking so it cooks more evenly from edge to center.
  • A squeeze of fresh lemon juice right before serving wakes up all the flavors and makes the dish taste brighter.

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