Go Back

Chicken Thighs & Potatoes Delight

A wholesome and hearty dish with savory flavors of tender chicken, potatoes, and carrots, enhanced with a delicious blend of sweet chili sauce and honey.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pieces Chicken Thighs (bone-in, skin-on) Bone-in, skin-on works best.
  • 5 medium-sized Potatoes, chopped into chunks (about 2 pounds)
  • 2 large Carrots, coarsely chopped
  • 3 cloves Garlic, finely chopped
  • 1 small bunch Parsley, coarsely chopped
  • 50 g Butter (about 3.5 tablespoons)
  • 80 g Honey (about 1/3 cup)
  • 80 g Sweet Chili Sauce (about 1/3 cup)
  • 50 ml Soy Sauce (about 1.7 fl oz)
  • 1 tablespoon Mustard
  • Salt and Pepper to taste

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. Season the chicken thighs with salt and pepper on all sides.
  3. Chop the potatoes into bite-sized chunks and set aside.
  4. Coarsely chop the carrots and set aside.
Cooking
  1. In a large pan, melt the butter over medium heat.
  2. Fry the chicken thighs for about 5 minutes on each side until golden brown. Remove from the pan and set aside.
  3. In the same pan, add the potatoes, carrots, onion, garlic, and parsley. Fry for around 10 minutes until the vegetables are softened.
  4. In a bowl, combine honey, sweet chili sauce, soy sauce, and mustard; mix them well.
  5. In a baking dish, layer the sautéed vegetables and place the chicken on top. Pour the sauce over everything.
  6. Bake for 40 minutes in the preheated oven, until the chicken is cooked through.

Notes

For a crunchier finish, broil the dish for the last 5 minutes of cooking time. Add other vegetables like bell peppers or zucchini for extra color and nutrients. If you prefer more heat, consider adding red pepper flakes or sriracha to the honey mixture.