Savory Glazed Chicken Herb Rice Potatoes (Printable)

Juicy glazed chicken with fragrant herb rice and crispy golden potatoes for a 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 lb 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 Steps:

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. 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 rice with a fork, then stir in chopped parsley, dill, and chives. Season to taste.
08 - Serve the glazed chicken alongside herb rice and crispy potatoes.

# Expert Advice:

01 -
  • The honey-mustard glaze becomes sticky and caramelized in the oven, creating that restaurant-quality finish that makes you look like a pro cook
  • Everything cooks simultaneously in the oven, so you are not stuck at the stove missing out on conversation
  • The combination of crispy potatoes, fragrant herb rice, and juicy chicken hits every single comfort craving at once
02 -
  • Do not skip searing the chicken skin first because this step releases excess fat and creates texture that cannot be achieved in the oven alone
  • The glaze will thicken quickly as it cools, so if you want it pourable for serving, warm it gently with a spoonful of water
  • Potatoes must be arranged in a single layer without touching too much or they will steam instead of roast crispy
03 -
  • Pat the chicken skin completely dry before seasoning to ensure it crisps up properly instead of staying rubbery
  • Let the glaze cool slightly before brushing it on the chicken so it clings better instead of running right off

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