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Skil­let Honey Gar­lic Chicken Thighs with Roast Po­ta­toes

posted: September 10. 2018 09:53a CST

4 medium chicken thighs, patted dry, about 1 lb

Salt and pepper, to taste

2 Tbsp butter, divided

1 Tbsp olive oil

1 medium onion, diced

1 lb russet potatoes, scrubbed and cut into 1-inch cubes, about 4 medium potatoes

4 cloves garlic, minced

1/​4 C honey

1/​4 C soy sauce

1 Tbsp white vinegar

2 Tbsp 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 skin-side down and sear 2 to 3 minutes on both sides until golden brown. Remove from skillet and set aside.

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

Melt remaining 1 tablespoon butter over medium-heat in same skillet, then add garlic to pan and sauté 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 some of the sauce over top. Bake chicken at 400 degrees for 25 to 30 minutes or until chicken registers 160 degrees and potatoes are tender. Serve warm. Recipe and photo courtesy of

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