Baked Chicken Thighs with Potatoes and Carrots
(A Flavorful, Easy, and Hearty One-Pan Meal)
Description
This baked chicken and potato dish is a family favorite—juicy, tender chicken thighs paired with roasted potatoes, carrots, and a flavorful honey-chili glaze. It’s an easy one-pan meal that’s both comforting and packed with flavor.
The sweet and tangy glaze made with honey, soy sauce, mustard, and sweet chili sauce adds a delicious caramelization, making this dish a must-try for any dinner night.
Ingredients
🟡 For the Chicken and Vegetables:
- 5 chicken thighs (bone-in, skin-on for more flavor)
- 5 medium potatoes, diced
- 2 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 ½ tbsp butter, melted
- 1 bundle fresh parsley, chopped
- Salt and black pepper, to taste
🟠 For the Glaze:
- ⅓ cup honey
- ⅓ cup sweet chili sauce
- ¼ cup soy sauce
- 1 tbsp mustard
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish or line with parchment paper.
Step 2: Prepare the Vegetables
- Peel and dice the potatoes into bite-sized chunks.
- Peel and slice the carrots.
- Chop the onion and mince the garlic.
- In a large bowl, toss the vegetables with melted butter, salt, and pepper.
Step 3: Prepare the Glaze
- In a small bowl, mix honey, sweet chili sauce, soy sauce, and mustard until well combined.
Step 4: Assemble the Dish
- Place the chicken thighs in the baking dish, skin side up.
- Spread the vegetables around the chicken.
- Brush the glaze over the chicken thighs generously.
Step 5: Bake the Dish
- Cover the dish with foil and bake for 35 minutes.
- Remove foil, baste the chicken with juices, and bake uncovered for 15-20 more minutes until the chicken is golden brown and caramelized.
- For extra crispiness, broil for 3-5 minutes at the end.
Step 6: Serve and Enjoy!
- Garnish with chopped parsley and serve warm.
Notes & Tips
✅ For crispier chicken, sear the thighs in a pan before baking.
✅ Add more veggies like bell peppers, zucchini, or mushrooms.
✅ Want more spice? Add red pepper flakes or a dash of sriracha.
✅ Marinate the chicken for 1-2 hours for deeper flavor.
Servings & Nutritional Info
Servings: 4-5
Per serving (approx.):
- Calories: ~450-500
- Protein: ~30g
- Carbs: ~45g
- Fat: ~15g
- Fiber: ~6g
Health Benefits of This Recipe
✔ High in protein – Supports muscle growth and repair.
✔ Rich in fiber – Potatoes and carrots aid digestion.
✔ Heart-healthy fats – Butter and soy sauce add balanced flavor.
✔ Immune-boosting ingredients – Garlic and parsley provide antioxidants.
Q&A (Frequently Asked Questions)
❓ Can I use chicken breasts instead of thighs?
✔ Yes, but reduce cooking time to 25-30 minutes to avoid dryness.
❓ What if I don’t have sweet chili sauce?
✔ Use a mix of ketchup + red pepper flakes + extra honey.
❓ Can I make this ahead of time?
✔ Yes! Assemble in the baking dish, cover, and refrigerate for up to 12 hours before baking.
❓ How do I store leftovers?
✔ Store in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
Enjoy your Baked Chicken Thighs with Potatoes and Carrots—an easy, flavorful, and satisfying dish for the whole family! 🍗🥔🥕✨