I love one-pot meals, like my Honey Garlic Chicken, so I’ve decided to add a new category to my menu and I’m calling it “one pot dishes”. My Honey Garlic Chicken is sweet, sticky, delicious and easy to make.

I wanted to use up this leftover red bell pepper I’d already had on hand so I added to this dish.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yields: 4 servings
Equipment For Honey Garlic Chicken:
1 large skillet pan (Rondeau), substitute large cast-iron skillet, chef’s knife, medium-size mixing bowl, large bowl, tongs, rubber spatula, large cook’s spoon

Confession: I had a part of a leftover red bell pepper in my frig so I through it into this dish but honestly it’s not part of this recipe so you won’t find it in the ingredient list below. I always say, “You do you”.

Ingredients For The Chicken:
10 bone-in skin-on chicken thighs
4 tablespoons of butter, unsalted
4 tablespoons of olive oil
2 tablespoons of Kosher salt, reserve half for the flip-side of the thighs
2 teaspoons of fresh ground black pepper, reserve half for the flip-side of the thighs

Note: It’s important you season as you layer the ingredients. It’s explained in the directions below. Watch for how I season with Kosher salt and freshly ground black pepper in stages.

Ingredients For The Honey Garlic Chicken:
2 onions, thinly sliced into half moons
2 cups of carrots, cut into 1 1/2 inch dice
1 1/2 pounds (approx. 4 cups) of baby Yukon gold potatoes, quartered
10 cloves of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
2 tablespoons of fresh thyme leaves, finely chopped
1 1/2 cups of honey
3/4 cup of light brown sugar, tightly-packed
5 ounces of soy sauce, low-sodium
2 cups of chicken broth, unsalted
2 tablespoons of fresh Italian flat-leaf parsley, chopped fine

Step 1). Start by adding, to a bowl, the brown sugar, honey, chicken broth, and soy sauce, whisk until the brown sugar is completely dissolved. Follow by prepping all of the vegetables, including the herbs, then set aside. This recipe moves pretty fast so you want to have everything ready.

Prepping The Chicken:
Sprinkle evenly the top side (skin-side) of all the chicken thighs using 1 tablespoon of Kosher salt, and 1 teaspoon of freshly ground black pepper. Use the remaining Kosher salt and freshly ground black pepper to season the second side of the chicken pieces once they’ve been flipped. Remember to save half for the second batch of chicken thighs.

Pre-Cooking The Chicken:
Preheat the pan over medium-high heat. The chicken is going to brown in two batches. You want the chicken to get nice and golden brown so you do not want to overcrowd the pan. Add 2 tablespoon of butter and two tablespoons of olive oil to the pan.

Add the first batch of chicken thighs to the pan. Cook for 3 to 4 minutes on the first side. Flip the chicken pieces then season with 1/2 tablespoon of Kosher salt and 1/2 teaspoon of  freshly ground black pepper. Cook for an additional 2 to 3 minutes on the second side. Transfer the chicken thights to a plate. Repeat the process with the second batch of thighs using the remaining 1/2 tablespoon of Kosher salt and 1/2 teaspoon of freshly ground black pepper, once you’ve flipped the chicken. Transfer the chicken to the plate and set aside.

Drain off the excess grease from the pan leaving about 2 tablespoons remaining. Still over medium-high heat add the sliced onions. Season with 1/2 tablespoon of Kosher salt, and 1/2 teaspoon of freshly ground black pepper. Using a rubber spatula, stirring ocassionally, cook for 3 to 5 minutes or until the onions have soften.

Directions For Partially Cooking The Vegetables:
Next, add the carrots and potatoes to the pan. Season with the remaining Kosher salt and black pepper, stir to combine. Continue cooking, stirring ocassionaly, the carrots and potatoes for about 8 minutes. Finally, add the minced garlic, stir to combine. Cook for an additional 1 minute.

Preheat the oven to 400 degrees F.

Remove all the vegtables from the pan, transfer to a bowl, set aside. Add the honey, garlic, soy mixture to the pan. Still over medium-high heat, whisk frequently. As the sauce come up to a hard bubble, allow the liquid to reduce and begin to thicken, around 3 to 5 minutes.

Add the potatoes and carrots back to the pan. Sprinkle in the fresh thyme leave, toss to combine. Nestle in the chicken thighs between the vegetables. Transfer the pan to the oven and bake for 40 to 45 minutes or until the internal temperature of the chicken reads 165 degrees F. and the potatoes are tender.

Finally, garnish with fresh Italian flat-leaf parsely and serve.

There you have it, my Honey Garlic Chicken.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/