Honey Lemon Baked Chicken (Printable Version)

Juicy baked chicken and golden potatoes tossed in a sweet honey lemon glaze for a comforting family meal.

# Ingredient List:

→ Meats

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1½ pounds baby potatoes, halved
03 - 1 small red onion, cut into wedges
04 - 2 cloves garlic, minced

→ Sauce

05 - ⅓ cup honey
06 - ¼ cup freshly squeezed lemon juice (about 2 lemons)
07 - 2 tablespoons olive oil
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - Zest of 1 lemon

→ Garnish (optional)

14 - Fresh parsley, chopped
15 - Lemon slices

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Lightly grease a large baking dish or line a sheet pan with parchment paper.
02 - In a small mixing bowl, whisk together honey, lemon juice, olive oil, Dijon mustard, dried thyme, dried rosemary, salt, black pepper, minced garlic, and lemon zest until well combined.
03 - Place the chicken thighs skin-side up and potato halves in the prepared baking dish. Scatter the red onion wedges around the chicken and potatoes.
04 - Pour the honey lemon sauce evenly over the chicken and vegetables. Gently toss the potatoes and onions to ensure even coating, keeping the chicken thighs skin-side up.
05 - Bake uncovered for 40–45 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender. Baste the chicken with pan juices halfway through baking for enhanced flavor and browning.
06 - For extra-crispy chicken skin, broil for an additional 2–3 minutes, watching carefully to avoid burning.
07 - Remove from oven, garnish with chopped fresh parsley and lemon slices. Serve immediately while hot.

# Tips from hearthlykitchen:

01 -
  • The sauce does all the heavy lifting, and you probably have most of the ingredients in your pantry already.
  • Everything cooks on one pan, which means cleanup is almost nonexistent.
02 -
  • Do not skip basting the chicken halfway through, because that is what builds the layered glaze instead of a thin coating.
  • Let the dish rest for five minutes out of the oven before serving so the juices redistribute back into the meat.
03 -
  • Pound the thicker parts of the chicken thighs slightly so they cook evenly and you avoid raw spots near the bone.
  • Use a microplane to zest the lemon directly into the sauce bowl so none of those precious oils escape onto your counter.

Go Back