Sticky Honey Garlic Chicken and Potatoes One-Pan Dinner Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are prepped and ready. Wash the baby potatoes thoroughly to remove any dirt, then slice them cleanly in half. Peel and finely mince the garlic cloves. Measure out the honey and soy sauce into separate containers.

Retrieve the chicken drumsticks from the refrigerator just before prep, patting them completely dry with paper towels to remove excess moisture. Having everything organized beforehand ensures a smooth, seamless cooking process.

Instructions

Preparation and Seasoning

1. 1Prep the Chicken and Potatoes
   Preheat the oven to 400°F (204°C). Pat the chicken drumsticks dry with paper towels to ensure crispy skin. Place the chicken drumsticks and halved baby potatoes in a deep metal pan. Arrange everything in a single layer with the chicken skin-side up to ensure even roasting.
   Look for The potatoes and chicken should be evenly spaced.
   Tip Patting the chicken dry is essential for getting that blistered, crispy skin.

By the end of this initial phase, the chicken drumsticks and halved baby potatoes should be arranged neatly in a single layer on your deep metal pan. The chicken skin must be patted completely dry with paper towels to ensure it crisps up properly in the oven, and the potatoes should be turned cut-side down to promote even browning as they roast in the rendered chicken fat.

The Initial Roast and Sauce Whisking

2. 2Whisk the Honey Garlic Sauce
   While the oven heats, whisk the honey, soy sauce, and minced garlic together in a small bowl until the mixture is smooth and fully combined. Set the sauce aside until the chicken and potatoes have finished their initial roast.
   Look for The honey should be completely incorporated into the soy sauce.
   Tip Warm the honey slightly if it is too thick to whisk easily.
3. 3Roast the Chicken and Potatoes
   Place the deep metal pan in the preheated oven and roast for 30 minutes. The chicken skin should begin to turn golden brown and release its natural juices, which will help cook and flavor the potatoes.
   Look for You will hear a steady sizzling sound and smell the roasting chicken.
   Tip Rotate the pan halfway through for even browning.

At the end of this phase, the kitchen should fill with the incredibly savory aroma of roasting chicken. The chicken drumsticks will have turned a beautiful light golden-brown color, and the skin will begin to look dry and slightly blistered as the fat renders.

The baby potatoes should be tender enough to be easily pierced with a fork, and the honey garlic sauce should be completely smooth and ready to pour over the pan.

Glazing and Final Caramelization

4. 4Glaze and Finish Baking
   Carefully remove the pan from the oven. Pour the honey garlic sauce evenly over the chicken drumsticks and potatoes, using a spoon or brush to baste the chicken so it is fully coated. Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling and sticky.
   Look for The sauce will bubble vigorously and thicken into a glossy glaze.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Baste the chicken once more halfway through this final bake.
5. 5Garnish and Serve
   Remove the pan from the oven and let it rest for 5 minutes. Sprinkle the chopped fresh parsley over the hot chicken and potatoes before serving. Pour any remaining sticky pan juices over the chicken drumsticks.
   Look for The glaze will thicken slightly as it cools.
   Tip Serve immediately while the potato edges are still crispy.

In this final phase, the honey garlic glaze will have transformed into a thick, bubbling, deep mahogany syrup that clings beautifully to the chicken and potatoes. The chicken skin will be deeply caramelized and blistered from the honey, and the sauce in the pan will be thick and sticky. The entire dish is ready to be removed from the oven once the chicken reaches a safe internal temperature of 165°F (74°C).

Common mistakes

One common mistake is crowding the deep metal pan. If the chicken drumsticks and potatoes are piled on top of each other, they will steam instead of roast, resulting in soggy chicken skin and mushy potatoes. Always use a deep metal pan and spread the ingredients out in a single layer.

Another error is applying the honey garlic glaze at the very beginning of the cooking process. The high sugar content in honey causes it to burn easily, which will leave you with a bitter, blackened mess instead of a sweet, sticky glaze.

How to tell it’s done

To ensure the chicken is perfectly cooked and safe to eat, always use an instant-read meat thermometer. Insert the thermometer probe into the thickest part of the drumstick, making sure it does not touch the bone.

The chicken is fully cooked and safe to serve when it registers an internal temperature of 165°F (74°C). At this point, the meat will be tender and juicy, and the juices will run completely clear when the chicken is pierced.

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