Description
A cozy, flavor-forward dish featuring sticky-sweet honey BBQ chicken paired with savory garlic Parmesan potatoes, perfect for fall evenings and weeknight dinners.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup honey
- 1/2 cup BBQ sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1.5 pounds baby potatoes, halved
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Optional: lemon zest for brightness
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
- Whisk together honey, BBQ sauce, and Dijon mustard until smooth. Set aside.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and cook 2 minutes more. Remove chicken briefly to a plate.
- Add 1 tablespoon butter and the halved potatoes cut-side down in the same skillet. Cook for 6–8 minutes until they begin to brown. Add minced garlic and cook for 1 minute more.
- Nestle the chicken back among the potatoes. Pour the honey BBQ glaze evenly over the chicken and potatoes. Dot remaining butter over the potatoes. Transfer the skillet to the oven and bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
- Remove from oven, sprinkle grated Parmesan and parsley over the potatoes and chicken, and let rest for 5 minutes before serving. A little lemon zest brightens the whole dish.
Notes
Use even-sized potatoes for uniform cooking. Pat the chicken skin very dry to encourage a crisp sear.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American