Golden, crisp-skinned chicken with a warm rosemary fragrance and savory pan juices.
Tender baby potatoes glazed in a light honey finish and caramelized edges for contrast.
Bright lemon and garlic lift the dish, while butter enriches the sauce for a silky mouthfeel.
Serve hot for an easy weeknight dinner, casual weekend meal, or relaxed dinner with guests.
Ingredients
- Bone-in, skin-on chicken thighs (4, about 1.5 lb / 700 g)
- Baby potatoes (1 lb / 450 g), halved
- Fresh rosemary (2 tbsp chopped or 4 small sprigs)
- Garlic (3 cloves, minced)
- Olive oil (2 tbsp)
- Unsalted butter (1 tbsp)
- Honey (1 tbsp)
- Lemon (1, thinly sliced)
- Chicken stock (1/4 cup / 60 ml)
- Salt (1 tsp) and freshly ground black pepper (1/2 tsp)
- Fresh parsley (2 tbsp chopped, optional)
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken thighs dry and season both sides with salt, pepper, and half the chopped rosemary.
- Toss the halved baby potatoes with 1 tbsp olive oil, a pinch of salt, pepper, and the remaining rosemary. Set aside.
- Heat a large ovenproof skillet over medium-high heat. Add the remaining 1 tbsp olive oil and 1 tbsp butter until foaming.
- Place the chicken thighs skin-side down and sear without moving for 5–6 minutes, until the skin is deep golden and crisp. Transfer the thighs to a plate, skin-side up.
- Add the potatoes to the hot skillet cut-side down and cook 4–5 minutes to develop color. Stir in the minced garlic and lemon slices and cook 30–60 seconds until fragrant.
- Return the chicken to the skillet, nestling the thighs among the potatoes. Drizzle the honey over the potatoes and chicken, then pour the chicken stock around (not over) the skin to preserve crispness.
- Transfer the skillet to the preheated oven and roast 15–20 minutes, until the chicken registers 165°F (74°C) and the potatoes are tender when pierced.
- Remove from the oven and let rest 5 minutes. Spoon the pan juices over the chicken and potatoes, sprinkle with chopped parsley, and serve warm.
Tips or Variations
- Swap honey for maple syrup for a deeper sweetness, or add a pinch of smoked paprika for smoky warmth.
- Use boneless thighs or breasts; reduce oven time by 5–8 minutes for boneless cuts and check doneness carefully.