Savory Glazed Chicken Herb Rice Potatoes (Printable)

Tender chicken in savory glaze with herb rice and crispy potatoes for a complete comforting meal.

# 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

# Steps:

01 - Preheat 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 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear skin-side down until golden brown, about 3-4 minutes. Flip and cook another 2 minutes.
04 - Pour glaze over chicken, turning to coat. Transfer skillet to oven and bake for 25-30 minutes, basting once or twice, until chicken is cooked through and glaze is glossy.
05 - Toss quartered potatoes with olive oil, garlic powder, dried oregano, salt, and pepper. Arrange on baking sheet in single layer. Roast for 35-40 minutes, flipping halfway, until crispy and golden.
06 - Melt butter in saucepan over medium heat. Add shallot and sauté until translucent. Stir in rice to coat. Pour in chicken broth, bring to boil, reduce heat, cover, and simmer for 15-18 minutes until tender. Fluff with fork, stir in parsley, dill, and chives. Season to taste.
07 - Serve glazed chicken alongside herb rice and crispy potatoes.

# Expert Advice:

01 -
  • The honey balsamic glaze creates those gorgeous restaurant-quality caramelized bits that everyone fights over
  • Everything cooks on one oven rack so timing actually works out for once
  • The herb rice turns plain side dish territory into something you would actually order at a restaurant
02 -
  • Basting the chicken halfway through cooking is what creates that thick sticky glaze instead of a washed-out sauce
  • Spreading potatoes in a single crowded layer prevents steaming and guarantees crispy edges
  • Letting the rice rest off the heat for 5 minutes before fluffing prevents gummy texture
03 -
  • Pat the chicken skin thoroughly dry before searing for the crispiest result
  • Warm your chicken broth before adding it to the rice for more even cooking
  • Let the glaze cool slightly before pouring over seared chicken so it sticks better

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