Baked Honey Lemon Chicken (Printable)

Juicy chicken and golden potatoes roasted in a sweet tangy honey lemon glaze for an easy weeknight meal.

# What You’ll Need:

→ Chicken & Meat

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 tbsp olive oil
08 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
09 - 1 tsp paprika
10 - 1 tsp salt
11 - 1/2 tsp black pepper

→ Garnish

12 - Fresh parsley, chopped

# How to Prepare:

01 - Preheat oven to 400°F. Lightly grease a large baking dish or sheet pan.
02 - In a small bowl, whisk together honey, lemon zest, lemon juice, olive oil, thyme, paprika, salt, and pepper until well combined.
03 - Place the chicken thighs and halved potatoes in the prepared baking dish. Scatter onion wedges and minced garlic over the top.
04 - Pour the honey lemon mixture evenly over the chicken and potatoes. Toss gently to coat everything thoroughly. Top with additional lemon slices if desired.
05 - Bake for 40–45 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, garnish with fresh chopped parsley, and serve immediately.

# Expert Advice:

01 -
  • The honey lemon sauce doubles as a marinade and a glaze, so every bite of chicken and potato gets coated in something sweet and tangy.
  • Everything roasts on one pan, which means you get a full dinner with almost no cleanup afterward.
02 -
  • If you crowd the pan the potatoes will steam instead of roast, so use a dish large enough that everything has breathing room.
  • Basting the chicken halfway through with the pan juices is what gives you that sticky lacquered finish.
03 -
  • Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute instead of running out onto the plate.
  • Warm the honey slightly before whisking it into the sauce so it blends smoothly without clumping.

Go Back