Ingredients

The following ingredients have 4 Servings
  • 4 medium chicken thighs, patted dry (about 1 lb)
  • Salt and pepper to taste
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 lb russet potatoes, scrubbed and cut into 1-in cubes (about 4 medium potatoes)
  • 4 cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon white vinegar
  • 2 tablespoons minced fresh parsley

Instruction

  • Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a 9-inch skillet over medium-high heat until melted and hot. Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.
  • Add onion and potatoes to same skillet and saute several minutes until golden-brown. Season with salt and pepper to taste then remove from skillet and set aside.
  • Melt remaining 1 tablespoon butter over medium-heat in same skillet, then add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, soy sauce, and vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened.
  • Nestle chicken thighs and potato mixture into pan and use a spoon to drizzle some of the sauce over top. Bake chicken at 400F 25-30 minutes or until chicken registers 165F and potatoes are tender. Sprinkle parsley on top. Serve warm and enjoy!