Oven-Baked Honey Garlic Chicken with Baby Potatoes

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🍯🥔 Oven-Baked Honey Garlic Chicken with Baby Potatoes

Juicy, golden-baked chicken glazed in a sticky honey garlic sauce, roasted alongside tender baby potatoes that soak up all that flavorful goodness. This is a simple one-pan dinner that looks impressive but is incredibly easy to make!

📝 Description

This oven-baked honey garlic chicken is perfectly seasoned, seared for extra flavor, then roasted in a sweet and savory garlic sauce. The baby potatoes cook right in the pan, absorbing the rich honey-garlic glaze while becoming crispy on the outside and soft on the inside.

Perfect for weeknight dinners or special family meals!

🛒 Ingredients (Serves 4)

For the Chicken & Potatoes:

  • 4 boneless, skinless chicken breasts
  • 1½ lbs (700 g) baby potatoes (mixed red & yellow), halved if large
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp Italian seasoning

For the Honey Garlic Sauce:

  • ⅓ cup honey
  • 4 cloves garlic, minced
  • ¼ cup low-sodium soy sauce
  • 1 tbsp Dijon mustard (optional, for depth)
  • 1 tbsp apple cider vinegar or lemon juice
  • 2 tbsp butter

Garnish:

  • 1–2 tbsp fresh parsley, finely chopped

🔥 Instructions

1️⃣ Preheat Oven

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or oven-safe pan.

2️⃣ Season the Potatoes

  • Toss baby potatoes with:
    • 1 tbsp olive oil
    • Half the salt & pepper
  • Spread them evenly in the baking dish.

3️⃣ Season & Sear the Chicken (Optional but Recommended)

  • Pat chicken dry.
  • Season both sides with remaining salt, pepper, paprika, and Italian seasoning.
  • Heat 1 tbsp olive oil in a skillet over medium-high heat.
  • Sear chicken for 2–3 minutes per side until golden (not fully cooked).
  • Place chicken on top of the potatoes in the baking dish.

4️⃣ Make the Honey Garlic Sauce

In a small saucepan over medium heat:

  • Melt butter.
  • Add minced garlic and sauté 30 seconds until fragrant.
  • Stir in honey, soy sauce, Dijon mustard, and vinegar.
  • Simmer 2–3 minutes until slightly thickened.

5️⃣ Assemble & Bake

  • Pour sauce evenly over chicken and potatoes.
  • Bake uncovered for 25–30 minutes, or until:
    • Chicken reaches internal temp of 165°F (75°C)
    • Potatoes are fork-tender

👉 Halfway through baking, spoon some sauce over the chicken for extra flavor.

6️⃣ Broil for Extra Caramelization (Optional)

Broil for 2–3 minutes at the end for a beautifully caramelized glaze. Watch carefully to prevent burning.

7️⃣ Garnish & Serve

Sprinkle fresh parsley over the top and spoon extra sauce from the pan over the chicken before serving.

🍽 Serving Suggestions

  • Serve with steamed green beans
  • Add a side salad
  • Or enjoy as a complete one-pan meal

💡 Tips for Best Results

✔ Use similar-sized baby potatoes for even cooking
✔ Don’t skip searing if you want deeper flavor
✔ For crispier potatoes, roast them alone for 10 minutes before adding chicken
✔ You can marinate the chicken in the sauce for 30 minutes beforehand

🔄 Variations

  • 🔥 Add red pepper flakes for heat
  • 🍋 Add extra lemon zest for brightness
  • 🧄 Double the garlic for bold flavor
  • 🍗 Use bone-in thighs (increase bake time to 35–40 mins)

🥗 Nutritional Info (Approx. Per Serving)

  • Calories: ~420
  • Protein: 38g
  • Carbs: 35g
  • Fat: 15g
  • Sugar: 18g

(Values are estimates and vary based on ingredients used.)

❓ Q & A

Q: Can I use chicken thighs instead?
Yes! Boneless thighs work great. Adjust cook time slightly.

Q: Can I make this ahead?
Yes. Store cooked chicken and potatoes in the fridge for up to 3 days.

Q: Can I freeze it?
Chicken freezes well, but potatoes may become softer after thawing.

Q: How do I make the sauce thicker?
Simmer longer or add ½ tsp cornstarch mixed with 1 tbsp water.

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