Savory Glazed Chicken With Herb Rice (Printable Version)
Juicy glazed chicken with fragrant herb rice and golden crispy potatoes for a comforting main course.
# What You Need:
→ Chicken & Glaze
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tbsp olive oil
03 - 1/4 cup honey
04 - 2 tbsp soy sauce
05 - 2 tbsp Dijon mustard
06 - 2 garlic cloves, minced
07 - 1 tbsp balsamic vinegar
08 - 1/2 tsp smoked paprika
09 - Salt and pepper to taste
→ Herb Rice
10 - 1 cup long-grain rice
11 - 2 cups chicken broth
12 - 1 tbsp butter
13 - 2 tbsp fresh parsley, chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh chives, chopped
16 - 1 small shallot, finely diced
17 - Salt and pepper to taste
→ Crispy Potatoes
18 - 1 lb small Yukon gold potatoes, quartered
19 - 2 tbsp olive oil
20 - 1 tsp garlic powder
21 - 2 tsp dried oregano
22 - Salt and pepper to taste
# How to Make It:
01 - Preheat your oven to 400°F.
02 - In a small bowl, whisk together honey, soy sauce, Dijon mustard, minced garlic, balsamic vinegar, smoked paprika, salt, and pepper to make the glaze.
03 - Heat 2 tbsp 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. 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 - While the chicken cooks, toss quartered potatoes with olive oil, garlic powder, dried oregano, salt, and pepper. Arrange on a baking sheet in a single layer.
06 - Roast potatoes in the hot oven for 35–40 minutes, flipping halfway, until crispy and golden.
07 - For the herb rice, 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.
08 - Fluff rice with a fork, then stir in chopped parsley, dill, and chives. Season to taste.
09 - Serve the glazed chicken with a side of herb rice and crispy potatoes.
# Expert Advice:
01 -
- The glaze creates this sticky, finger-licking situation that makes every bite feel indulgent
- Everything cooks on one oven level, so timing is ridiculously forgiving
02 -
- Don't skip searing the chicken first because that crispy skin texture is non-negotiable
- The glaze can burn if left under the broiler, so just bake it and resist the urge
03 -
- Line the baking sheet with parchment for easier cleanup
- Double the glaze recipe and keep extra in the fridge for quick weeknight dinners