Savory Glazed Chicken Herb Rice (Printable)
Honey-glazed chicken with herb rice and crispy potatoes for a complete comforting meal.
# What You 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 black pepper to taste
→ Herb Rice
10 - 1 cup long-grain white 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 black 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 black 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 generously with salt and pepper. 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 pieces to coat evenly. Transfer skillet to the oven and bake for 25-30 minutes, basting once or twice, until chicken reaches internal temperature of 165°F and glaze is glossy and caramelized.
05 - While chicken bakes, toss quartered potatoes with 2 tablespoons olive oil, garlic powder, dried oregano, salt, and pepper on a baking sheet. Arrange in a single layer, skin-side down if possible.
06 - Place potatoes in the hot oven alongside the chicken for 35-40 minutes, flipping halfway through, until edges are crispy and golden brown.
07 - Melt butter in a saucepan over medium heat. Add diced shallot and sauté until translucent and fragrant, about 2-3 minutes.
08 - Stir in rice, coating grains with butter. Pour in chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
09 - Fluff rice with a fork. Gently fold in chopped fresh parsley, dill, and chives. Season with salt and pepper to taste.
10 - Plate glazed chicken thighs alongside herb rice and roasted crispy potatoes. Spoon any remaining pan juices over the chicken.
# Expert Advice:
01 -
- The glaze strikes that perfect balance between sweet honey and tangy mustard that makes people reach for seconds
- Everything cooks on one oven rack so timing feels effortless instead of stressful
02 -
- Searing the chicken skin before baking creates a texture contrast you cant achieve with oven-only cooking
- The glaze thickens quickly as it cools, so baste while the chicken is still hot from the oven
03 -
- Pat the chicken skin completely dry before searing for the crispiest results
- Let the roasted chicken rest 5 minutes before serving so the glaze sets properly