Sticky Honey Garlic Chicken and Roasted Potatoes Tips, FAQ & printable recipe

Tips for success

For a more intense garlic flavor, consider crushing the garlic cloves rather than just mincing them, or adding an extra clove if the garlic is mild. The garlic will soften significantly during the roasting process, becoming sweet and mellow, which balances the intensity of the honey. If you prefer a bit of heat, a pinch of red pepper flakes can be added to the glaze mixture, providing a subtle kick that cuts through the sweetness of the honey.

If the glaze seems too thin after the final roasting period, you can remove the chicken and potatoes to a serving platter and place the roasting pan on the stovetop over medium heat for a few minutes. This will allow the sauce to reduce further until it reaches the desired consistency.

Be careful to watch it closely, as it can go from perfectly reduced to burned very quickly. This extra step ensures a thick, restaurant-style glaze that sticks perfectly to the chicken and potatoes during service.

Variations

• Spicy Honey Garlic: Add a teaspoon of red pepper flakes to the glaze mixture for a spicy kick that balances the honey.
• Herb-Roasted Variation: Incorporate fresh rosemary or thyme leaves when tossing the potatoes to add an aromatic, herbal note to the final roasted dish.

Storage and make-ahead

Fridge

Cool leftovers at room temperature for no more than 2 hours, then store in an airtight container in the refrigerator for up to 3 days.

Freezer

Store in a freezer-safe container for up to 1 month. Note that the texture of the potatoes may change slightly after being frozen and thawed.

Reheat

Reheat in a 350°F (175°C) oven until warmed through, or microwave briefly. Add a splash of water to keep the glaze moist.

Store any leftovers in an airtight container to maintain moisture. The chicken and potatoes can be kept in the refrigerator for up to three days. When storing, try to keep the sauce with the meat to ensure it stays moist upon reheating. If you have extra sauce, it can be stored in a separate small container to be drizzled over the chicken when it is reheated, which helps to refresh the flavor and texture of the dish after it has been refrigerated.

The chicken can be seasoned and placed in the roasting pan up to two hours before cooking, provided it is kept in the refrigerator. Do not add the glaze until just before the final roasting step, as the salt will draw moisture out of the chicken if left to sit for too long.

Preparing the glaze in advance and keeping it in a separate bowl is a great way to save time. Simply whisk the glaze ingredients together and keep them chilled until you are ready to roast.

Serving ideas

Serve this dish directly from the roasting pan for a rustic, casual presentation that keeps the food warm. Place the pan on a heat-proof trivet in the center of the table, allowing guests to serve themselves.

The combination of tender chicken and roasted potatoes makes it a complete meal, but it pairs beautifully with a crisp green salad or steamed vegetables like broccoli or green beans. The brightness of a fresh salad provides a nice contrast to the rich, sweet, and savory profile of the sticky honey glaze.

For a more refined presentation, transfer the chicken and potatoes to a warmed serving platter. Spoon the remaining sticky glaze from the bottom of the roasting pan over the chicken thighs to ensure each piece is well-coated.

Garnish with chopped fresh parsley or green onions if desired, as these add a pop of color and a fresh bite that cuts through the sweetness of the honey. Serving with a side of crusty bread is also a great way to enjoy the extra sauce left behind on the plate.

Frequently asked questions

Recipe card

Sticky Honey Garlic Chicken and Roasted Potatoes

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

Ingredients

• 4 lbs chicken thighs, bone-in and skin-on
• 2 lbs baby potatoes, halved
• 1/2 cup honey
• 4 cloves garlic, minced

Instructions

1. Preheat the oven to 400°F (200°C). Wash the baby potatoes and halve them. Pat the chicken thighs dry with paper towels to ensure better browning during the roasting process. Place the chicken and potatoes into the large stainless steel roasting pan.
2. Place the pan in the oven and roast for approximately 35 to 40 minutes, or until the potatoes are fork-tender and the chicken begins to brown nicely.
3. In a small bowl, whisk together the honey and minced garlic. Pour this mixture over the chicken and potatoes in the pan, tossing to coat. Return to the oven for another 5 to 10 minutes until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

420

Protein

30 g

Carbohydrates

32 g

Fat

18 g

Fiber

3 g

Sugar

20 g

Sodium

250 mg

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