Sticky, caramelized chicken thighs deliver a sweet-salty punch with crisped skin and a glossy honey-soy finish. The smashed potatoes are pillowy inside, roasted until their edges turn golden and finished with toasted sesame for a toasty crunch. Bright scallions and a splash of rice vinegar keep the plate lively and cut through the richness. Serve warm for a comforting weeknight main or an easy crowd-pleasing dinner.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2–2½ lb / 900–1150 g)
- Salt and black pepper
- 2 tbsp vegetable oil (for searing)
- 3 tbsp honey
- ¼ cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp freshly grated ginger
- 1 garlic clove, minced
- ¼–½ tsp red pepper flakes (optional)
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 1½ lb small new potatoes (about 700 g)
- 2 tbsp olive oil (for potatoes)
- 2 tbsp unsalted butter, melted
- 2 tbsp toasted sesame seeds
- 3 scallions, thinly sliced
- Freshly ground black pepper, to finish
Instructions
- Preheat the oven to 425°F (220°C). Wash the potatoes and place them in a large pot of salted cold water; bring to a boil and simmer until just tender, about 15–20 minutes.
- Drain the potatoes and let them steam-dry for a minute. Place them on a rimmed baking sheet, gently press each potato with the bottom of a glass or a potato masher to flatten slightly, then toss with 2 tbsp olive oil, a pinch of salt, and scatter across the sheet.
- Roast the smashed potatoes in the preheated oven until edges are golden and crisp, 25–30 minutes, flipping once midway. In the last 5 minutes, brush with melted butter and sprinkle half the sesame seeds over them.
- While the potatoes roast, pat chicken thighs dry and season both sides with salt and pepper. In a small bowl whisk together honey, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes.
- Heat 2 tbsp vegetable oil in a large ovenproof skillet over medium-high heat. Place chicken skin-side down and sear without moving until the skin is deeply golden and crisp, about 6–8 minutes. Flip and sear the other side 1–2 minutes.
- Stir the cornstarch into 1 tbsp water and add to the honey-soy mixture; stir to combine. Pour half the glaze into the skillet around the chicken, then transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part reads 165°F (about 12–18 minutes depending on thigh size).
- Remove the skillet from the oven, baste the chicken with the remaining glaze, and let rest 5 minutes so the glaze sets. Spoon any pan juices over the thighs before serving.
- Arrange the sesame smashed potatoes on a platter, top with chicken, sprinkle remaining toasted sesame seeds and sliced scallions, and grind fresh black pepper over the dish. Serve immediately.
Tips or Variations
- For a lighter finish, swap half the honey for orange juice and add a teaspoon of zest to the glaze.
- Make it gluten-free by using tamari instead of soy sauce and serve with steamed greens for a complete plate.