Sticky Honey Garlic Chicken and Potatoes One-Pan Dinner Tips, FAQ & printable recipe

Tips for success

To get the absolute crispiest chicken skin, let the drumsticks sit uncovered in the refrigerator for an hour before cooking. This simple step helps dry out the skin completely, allowing it to blister beautifully in the oven's dry heat.

Additionally, try to use freshly minced garlic rather than the pre-jarred variety. Fresh garlic has a much more vibrant, pungent flavor that pairs perfectly with the sweet honey and savory soy sauce to create a rich glaze.

If you prefer a thicker, more glaze-like consistency for the pan juices, you can easily transfer the remaining liquid from the deep metal pan into a small saucepan after cooking.

Simmer it over medium heat for a few minutes until it reduces to your desired thickness, then drizzle it back over the roasted chicken and potatoes just before serving to add an extra layer of sticky, sweet-and-savory goodness to every single bite.

Variations

• Spicy Honey Garlic: Add a teaspoon of crushed red pepper flakes or sriracha to the honey garlic sauce for a pleasant heat.
• Sesame Ginger Glaze: Whisk a teaspoon of toasted sesame oil and grated fresh ginger into the sauce for an Asian-inspired twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended, as the roasted potatoes will become grainy and mushy upon thawing.

Reheat

Reheat leftovers in a 350°F (175°C) oven for 10 to 15 minutes, or until the chicken is warmed through and the skin crisps up again.

Allow any leftover chicken and potatoes to cool completely at room temperature for no more than two hours before storing them away. Transfer the leftovers to an airtight container, ensuring you pour any remaining sticky glaze over the top to keep the meat moist and flavorful. Store the sealed container in the refrigerator for up to three to four days to enjoy later.

You can easily prep the honey garlic sauce up to a day in advance and store it in a sealed jar in the refrigerator. The baby potatoes can also be washed and halved ahead of time, but be sure to store them submerged in cold water in the fridge to prevent browning, and dry them thoroughly with paper towels before roasting to ensure they crisp up nicely.

Serving ideas

Serve this sticky honey garlic chicken and potatoes straight from the warm deep metal pan for a rustic, comforting presentation. The vibrant green of the chopped fresh parsley contrasts beautifully with the deep golden-brown chicken and potatoes, making the dish look as good as it tastes.

Be sure to spoon plenty of the sweet, caramelized pan juices over each serving to maximize the rich, savory flavor of the glaze.

This hearty one-pan meal is incredibly satisfying on its own, but it also pairs wonderfully with a simple, crisp green salad dressed with a light vinaigrette.

The acidity of the salad dressing cuts through the rich sweetness of the honey garlic glaze, balancing the meal perfectly. Steamed green vegetables like broccoli, asparagus, or green beans also make excellent sides that soak up the extra sauce beautifully.

Frequently asked questions

Recipe card

Sticky Honey Garlic Chicken and Potatoes One-Pan Dinner

Prep 15 minCook 45 minRest 5 minTotal 1 h 5 minServes 4

Ingredients

• 8 chicken drumsticks
• 1 1/2 lb baby potatoes, halved
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• Fresh parsley, chopped, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: soy, gluten

Estimated nutrition per serving

Calories

570

Protein

33 g

Carbohydrates

69 g

Fat

18 g

Fiber

3 g

Sugar

35 g

Sodium

980 mg

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