Crispy Skillet Glazed Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve an extra-crispy skin, leave the chicken uncovered in the refrigerator for an hour before cooking. This process dries out the surface of the skin, which significantly improves the searing result.

Ensure you pat the chicken dry again right before placing it into the skillet, as any residual surface moisture will prevent the skin from making direct contact with the hot metal, which is necessary for achieving a perfect, restaurant-style golden crust.

Adjusting the flavor profile of the glaze is simple. For a bit of heat, add a teaspoon of chili flakes or a dash of hot sauce to the honey-soy mixture. For more depth, incorporate a small amount of freshly grated ginger or a clove of minced garlic into the glaze.

These additions enhance the savory notes without requiring complex preparation, allowing for easy customization based on personal preference and the ingredients available in your pantry.

Variations

• Spicy Glazed Chicken: Add one tablespoon of chili garlic sauce to the glaze mixture for a spicy kick that balances the sweetness of the honey perfectly.
• Citrus Infused Glaze: Stir in the zest of one orange and a tablespoon of fresh orange juice into the glaze for a bright, aromatic citrus finish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the potatoes and the quality of the glaze will degrade significantly upon thawing.

Reheat

Reheat in a preheated oven at 350°F (175°C) until warmed through, or use a skillet over medium heat to maintain the crispness of the chicken skin.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the chicken and potatoes are completely cooled to room temperature before covering and storing, but do not leave them out for more than 2 hours.

When storing, keep the glaze with the chicken to help maintain moisture during the reheating process. Avoid storing in a container that is too large, as this can cause the ingredients to dry out more quickly over time.

You can prepare the chicken and potatoes by trimming and seasoning them ahead of time, keeping them refrigerated until ready to cook. However, the final searing and glazing should be done right before serving to ensure the best texture. The glaze can be whisked together and stored in a jar in the refrigerator for up to a week, making the final assembly faster when you are ready to prepare the full meal for guests or family.

Serving ideas

Serve the chicken and potatoes directly from the cast-iron skillet for a rustic, appetizing presentation. Garnish generously with fresh thyme sprigs to add a pop of color and a fragrant, herbal aroma that complements the savory honey-soy glaze. Serving from the skillet also helps keep the dish warm for longer, which is ideal if you are hosting a casual dinner where people may be serving themselves over a period of time.

Pair this dish with a simple side, such as a crisp green salad or steamed seasonal vegetables, to balance the richness of the glazed chicken. The acidity from a light vinaigrette on the greens provides a nice contrast to the sweet and salty glaze.

Because the dish is quite flavorful, keep the accompanying sides relatively simple to ensure they do not compete with the main elements while still providing a well-rounded dining experience for everyone.

Frequently asked questions

Recipe card

Crispy Skillet Glazed Chicken and Potatoes

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 4

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 1 lb baby potatoes, halved
• 1/4 cup soy sauce
• 3 tbsp honey
• fresh thyme sprigs, for serving

Instructions

1. Place the chicken thighs skin-side down in a cold cast-iron skillet. Turn the heat to medium-high and sear until the skin is deep golden brown and crispy, about 8 to 10 minutes. Flip and sear the other side for 2 minutes to lock in the juices.
2. Add the halved potatoes to the skillet, nestling them around the chicken. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 20 minutes until the potatoes are tender and golden.
3. Whisk together the soy sauce and honey. Pour the mixture over the chicken and potatoes in the skillet. Return to the oven for 5 minutes until the sauce is bubbly and thickened. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let the chicken rest for 5 minutes before serving with fresh thyme.

Contains: gluten, soy

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

35 g

Fat

26 g

Fiber

3 g

Sugar

18 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.