Savory Glazed Chicken With Herb Rice (Printable)
Honey-mustard glazed chicken with herb rice and crispy potatoes makes a satisfying main course.
# What You'll Need:
→ Chicken & Glaze
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1/4 cup honey
04 - 2 tablespoons soy sauce
05 - 2 tablespoons Dijon mustard
06 - 2 garlic cloves, minced
07 - 1 tablespoon balsamic vinegar
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper to taste
→ Herb Rice
10 - 1 cup long-grain rice
11 - 2 cups chicken broth
12 - 1 tablespoon butter
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh chives, chopped
16 - 1 small shallot, finely diced
17 - Salt and pepper to taste
→ Crispy Potatoes
18 - 1 pound small Yukon gold potatoes, quartered
19 - 2 tablespoons olive oil
20 - 1 teaspoon garlic powder
21 - 2 teaspoons dried oregano
22 - Salt and pepper to taste
# How to Make It:
01 - Preheat your oven to 400°F.
02 - Whisk together honey, soy sauce, Dijon mustard, minced garlic, balsamic vinegar, smoked paprika, salt, and pepper in a small bowl until well combined.
03 - Heat olive oil in an oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down until golden brown, about 3–4 minutes. Flip and cook another 2 minutes.
04 - Pour the glaze over the chicken, turning to coat evenly. Transfer the skillet to the oven and bake for 25–30 minutes, basting once or twice, until the chicken is cooked through and glaze is glossy.
05 - Toss quartered potatoes with olive oil, garlic powder, dried oregano, salt, and pepper. Arrange on a baking sheet in a single layer. Roast in the hot oven for 35–40 minutes, flipping halfway, until crispy and golden.
06 - Melt butter in a saucepan over medium heat. Add shallot and sauté until translucent. Stir in rice, coating well, then pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes or until rice is tender.
07 - Fluff the cooked rice with a fork, then stir in chopped parsley, dill, and chives. Season to taste with salt and pepper.
08 - Serve the glazed chicken alongside the herb rice and crispy potatoes on each plate.
# Expert Hacks:
01 -
- The glaze creates this sticky, finger-licking situation that people literally talk about for days afterward
- Everything cooks on one oven level, so timing is surprisingly forgiving even if you get distracted
02 -
- The glaze can burn if your oven runs hot, so keep an eye on it during the last 10 minutes of cooking
- Let the chicken rest for 5 minutes after baking so all those juices stay where they belong
03 -
- Pat the chicken skin completely dry before searing for the crispiest results
- Warm your honey slightly in the microwave so it incorporates into the glaze more easily