Honey Garlic Chicken
I love one-pot meals, like my Honey Garlic Chicken.
Equipment
- 1 large skillet (Rondeau) Substitute a large cast-iron skillet
- 1 chef's knife
- 1 meat-safe cutting board
- 1 mixing bowl Medium-size
- 1 mixing bowl Large
- 1 pair of tongs
- 1 ruberspatula
- 1 whisk
- 1 large cook's spoon
Ingredients
Ingredients For The Chicken:
- 10 small chicken thighs Bone-in and skin-on
- 4 tbsps butter Unsalted
- 4 tbsps olive oil
- 2 tbsps kosher salt Reserve half for the flip side of the thighs
- 2 tsps black pepper Freshly ground and reserve half for the flip side of the thighs
Ingredients For The Honey Garlic Chicken:
- 2 onions Thinly sliced into half-moons
- 2 cups carrots Cut into 1 1/2-inch dice
- 1 1/2 pounds Yukon gold potatoes Quartered, approx. 4 cups
- 10 cloves garlic Minced
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
- 2 tbsps thyme leaves Finely chopped
- 1 1/2 cups honey
- 3/4 cup light brown sugar Tightly-packed
- 5 ounces soy sauce Low-sodium
- 2 cups chicken broth Unsalted
- 2 tbsps Italian flat-leaf parsley Finely chopped
Instructions
- Confession: I had a part of a leftover red bell pepper in my fridge, so I threw it into this dish, but honestly, it's not part of this recipe, so you won't find it in the ingredient list. I always say, "You do you".Prepping The Sauce:Start by adding to a bowl the brown sugar, honey, chicken broth, and soy sauce, and whisk until the brown sugar is completely dissolved. Followed by prepping all of the vegetables, including the herbs, and then setting them aside. This recipe moves pretty fast, so you want to have everything ready.Prepping The Chicken:Sprinkle 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 be browned in two batches. You want the chicken to get nice and golden brown, so you do not want to overcrowd the pan. Add 2 tablespoons of butter and two tablespoons of olive oil to the pan.Add the first batch of chicken thighs to the pan. Cook for 3-4 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 thighs 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 occasionally, cook for 3-5 minutes or until the onions have softened.Instructions for Partially Cooking the Vegetables:Next, add the carrots and potatoes to the pan. Season with the remaining kosher salt and freshly-ground black pepper, and stir to combine. Continue cooking, stirring occasionally, the carrots and potatoes for about 8 minutes. Finally, add the minced garlic, and stir to combine. Cook for an additional 1 minute.Preheat the oven to 400°F.Remove all the vegetables from the pan, transfer to a bowl, and set aside. Add the honey, garlic, and soy mixture to the pan. Still over medium-high heat, whisk frequently. As the sauce comes up to a hard bubble, allow the liquid to reduce and thicken, around 3-5 minutes.Add the potatoes and carrots back to the pan. Sprinkle in the fresh thyme leaves, and toss to combine. Nestle the chicken thighs between the vegetables. Transfer the pan to the oven and bake for 40-45 minutes or until the internal temperature of the chicken reads 165°F., and the potatoes are tender.Finally, garnish with fresh Italian flat-leaf parsley and serve.There you have it, my Honey Garlic Chicken.
Notes
1) You must season as you layer the ingredients. The directions below explain this. Watch for how I season with kosher salt and freshly-ground black pepper in stages.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.