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