Chicken Thighs and Potatoes


  • 5 chicken thighs
  • Salt and pepper to taste
  • tablespoons butter
  • tablespoon olive oil
  • 1 small onion, diced
  • 1 pound potatoes cut into cubes or baby potatoes
  • cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • tablespoon white vinegar
  • tablespoons minced fresh parsley


  1. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a medium skillet over medium-high heat until melted and hot. Place chicken thighs down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.

  2. Add onion and potatoes to same skillet and saute several minutes until golden-brown. Season with salt and pepper to taste then remove from skillet and set aside.

  3. Melt remaining 1 tablespoon butter in same skillet, then add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, soy sauce, and vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened.

  4. Nestle chicken thighs and potato mixture into pan and use a spoon to drizzle the sauce over the chicken and potato mix. Bake chicken at 400F 25-30 minutes.

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