One-Pan Honey Garlic Chicken with Roasted Potatoes Step-by-step instructions

Before you start

Before beginning, measure out the honey and mince the garlic cloves. Wash the baby potatoes thoroughly and cut them in half. Rinse the cherry tomatoes and baby spinach, patting them dry to prevent excess moisture from steaming in the skillet.

Pat the chicken thighs completely dry with paper towels; removing surface moisture is the most important step for achieving a perfect, crispy sear on the skin.

Instructions

Searing the Chicken Thighs

1. 1Sear the Chicken Thighs
   Place the chicken thighs skin-side down in a large 12-inch cast-iron skillet over medium-high heat. Sear undisturbed until the skin is golden brown, crispy, and has rendered its natural fat into the pan.
   Look for The skin should release easily from the pan and render plenty of fat.
   Tip Do not crowd the pan to ensure maximum crispiness.
2. 2Flip and Partially Cook
   Flip the chicken thighs over and cook for another four to five minutes until the bottom side is lightly browned. Remove the chicken from the skillet and set it aside on a clean plate, leaving the rendered chicken fat in the pan.
   Look for The chicken will not be fully cooked through at this stage.
   Tip Keep the chicken warm by loosely tenting it with foil.

At the end of this phase, the chicken thighs should have a deep, golden-brown, blistering skin that releases easily from the cast-iron skillet. The kitchen will smell rich and savory as the chicken fat renders down. The chicken will not be fully cooked through yet, but the exterior will be beautifully caramelized and ready to be set aside while the vegetables cook.

Searing Potatoes and Blistering Tomatoes

3. 3Sear the Potatoes
   Add the halved baby potatoes to the hot skillet, placing them cut-side down in the rendered chicken fat. Cook undisturbed for about six to eight minutes over medium heat until the cut sides are deeply golden brown and crispy.
   Look for The potatoes should feel slightly tender when pierced with a fork.
   Tip Arrange them in a single layer to ensure even contact with the hot skillet.
4. 4Blister the Tomatoes
   Toss the cherry tomatoes into the skillet with the potatoes. Stir gently and cook for three to four minutes until the tomato skins begin to blister, soften, and release their juices into the pan.
   Look for Look for the tomato skins to pop and wrinkle slightly.
   Tip Avoid over-stirring to keep the tomatoes from breaking down completely.

By the end of this phase, the baby potatoes will feature deeply browned, crispy cut sides, and the cherry tomatoes will begin to blister, pop, and release their sweet juices. The skillet will be filled with a sizzling sound and a rich aroma of roasted vegetables. The potatoes should feel tender when pierced with a fork but still hold their shape.

Glazing and Finishing the Dish

5. 5Build the Honey Garlic Sauce
   Reduce the heat to medium-low, add the minced garlic, and sauté for one minute until fragrant. Pour in the honey and stir to combine with the pan juices. Stir in the baby spinach, allowing it to wilt gently into the rich, bubbling sweet sauce.
   Look for The spinach should wilt completely and turn bright green.
   Tip Stir constantly to prevent the garlic from burning.
6. 6Glaze and Finish Cooking
   Return the chicken thighs to the skillet, nesting them among the potatoes and tomatoes. Use a spoon to baste the glossy honey glaze over the blistering golden-brown chicken skin. Simmer for five to seven minutes until the chicken reaches a safe internal temperature of 165°F (74°C).
   Look for The glaze should be thick, amber, and clinging to the chicken skin.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Baste the chicken repeatedly during these final minutes of cooking.

In this final phase, the garlic becomes aromatic, the honey reduces into a sticky, bubbling glaze, and the spinach wilts into a vibrant green sauce.

The chicken thighs are returned to the pan and basted until the skin is coated in a glossy, amber lacquer. The sauce should be thick enough to coat the back of a spoon, and the chicken must reach its safe internal temperature.

Common mistakes

The most common mistake is crowding the skillet during the initial sear. If the chicken thighs or potatoes are packed too tightly, they will steam instead of sear, resulting in soggy skin and mushy potatoes.

Give each piece space, or cook in batches if necessary. Another mistake is adding the garlic too early or over high heat; garlic burns easily and becomes bitter, so always add it over medium-low heat just before stirring in the honey and spinach.

How to tell it’s done

To determine doneness, insert an instant-read meat thermometer into the thickest part of the chicken thigh, avoiding the bone. The chicken is safe and ready to eat when it registers an internal temperature of 165°F (74°C).

The baby potatoes should be completely tender throughout when pierced with a fork, and the honey glaze should be thick, glossy, and bubbling gently around the edges of the skillet.

• Poultry: 165°F (74°C) in the thickest part