Baked Honey Lemon Chicken (Printable)

Tender chicken and golden potatoes roasted in a sweet honey lemon glaze for an easy one-pan weeknight dinner.

# What You'll Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1 1/3 lbs baby potatoes, halved
03 - 1 medium yellow onion, cut into wedges
04 - 3 cloves garlic, minced

→ Sauce & Seasoning

05 - 1/4 cup honey
06 - 2 lemons (zest and juice, plus extra slices for garnish)
07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
09 - 1 teaspoon paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Garnish

12 - Fresh parsley, chopped

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan with olive oil or cooking spray.
02 - In a small bowl, whisk together the honey, lemon zest, lemon juice, olive oil, thyme, paprika, salt, and pepper until well combined.
03 - Place the chicken thighs and halved baby potatoes in the prepared baking dish in a single layer. Scatter the onion wedges and minced garlic over and around the chicken and potatoes.
04 - Pour the honey lemon mixture evenly over the chicken and potatoes. Toss gently to ensure everything is well coated. Arrange extra lemon slices on top if desired.
05 - Bake for 40 to 45 minutes, basting the chicken with pan juices once or twice during roasting, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
06 - Remove from the oven and garnish with freshly chopped parsley before serving.

# Expert Tips:

01 -
  • Everything roasts on a single pan which means almost no cleanup on a night when you already barely have the energy to stand.
  • The honey lemon sauce doubles as a marinade and a finishing glaze so every bite pulls double duty on flavor.
  • It tastes like something you would order at a cozy bistro but honestly it requires zero culinary talent to pull off.
02 -
  • If you open the oven to baste and notice the honey is browning too fast around the edges slide a piece of foil loosely over the top for the remaining roasting time.
  • Let the chicken rest for five minutes after it comes out of the oven because the juices need a moment to settle before you cut into it.
03 -
  • For irresistibly crispy skin switch the oven to broil for the final two to three minutes and watch it carefully because honey goes from caramelized to burnt very quickly.
  • If you are using chicken breasts instead of thighs reduce the cooking time by about ten minutes and check the internal temperature early to prevent dry meat.

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