Simplify your nights with a One Pan Chicken Thigh Dinner! Juicy chicken thighs, roasted potatoes, and sweet carrots are all glazed with flavorful honey. A daily masterpiece is ready in no time!
Ingredients:
– 5 chicken thighs
– 1 teaspoon oregano
– Salt and black pepper (to taste)
– 4-5 potatoes, roughly chopped
– 7-8 small carrots
– 2 tablespoons olive oil
– Butter
– 1 onion, chopped
– 4 large cloves of garlic, chopped
– Handful of parsley, chopped
– For the Glaze:
– 90 ml honey
– 100 ml sweet chili sauce
– 2 tablespoons lemon juice
– 3 tablespoons soy sauce
– 3/4 tablespoon Dijon mustard
Instructions:
1. Season chicken thighs with oregano, salt, and black pepper on both sides.
2. In a large pan, heat olive oil and sear the chicken until golden crust forms on both sides.
3. Remove chicken; in the same pan, add butter, onion, and roast until softened.
4. Add chopped potatoes, fry until golden. Add carrots, garlic, and parsley.
5. Prepare the glaze by mixing honey, sweet chili sauce, lemon juice, soy sauce, and Dijon mustard.
6. Pour the glaze over the chicken and vegetables.
7. Preheat the oven to 200°C.
8. Transfer the pan to the oven and bake for 25-35 minutes at 200°C, until the chicken is cooked through.
Call to Action:
Savor simplicity! Try this One Pan Chicken Dinner and share your easy, delicious dinners with the world! 
Recipe Card
One Pan Chicken Thigh Dinner
Ingredients
- – 5 chicken thighs
- – 1 teaspoon oregano
- – Salt and black pepper to taste
- – 4-5 potatoes roughly chopped
- – 7-8 small carrots
- – 2 tablespoons olive oil
- – Butter
- – 1 onion chopped
- – 4 large cloves of garlic chopped
- – Handful of parsley chopped
- – For the Glaze:
- – 90 ml honey
- – 100 ml sweet chili sauce
- – 2 tablespoons lemon juice
- – 3 tablespoons soy sauce
- – 3/4 tablespoon Dijon mustard
Instructions
- Season chicken thighs with oregano, salt, and black pepper on both sides.
- In a large pan, heat olive oil and sear the chicken until golden crust forms on both sides.
- Remove chicken; in the same pan, add butter, onion, and roast until softened.
- Add chopped potatoes, fry until golden. Add carrots, garlic, and parsley.
- Prepare the glaze by mixing honey, sweet chili sauce, lemon juice, soy sauce, and Dijon mustard.
- Pour the glaze over the chicken and vegetables.
- Preheat the oven to 200°C.
- Transfer the pan to the oven and bake for 25-35 minutes at 200°C, until the chicken is cooked through.