One Pan Roasted Honey Orange Chicken and Potatoes
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One Pan Roasted Honey Orange Chicken and Potatoes is full of incredible flavors, simple to prepare, and everything you want in a hearty and comforting meal.
Roasted Honey Orange Chicken And Potatoes Recipe
Today I felt like whipping up something that truly represents my style of cooking and what I’m all about when it comes to simple but incredibly flavorful meals. This is where this one pan roasted honey orange chicken and potatoes sheet pan dinner comes into play. It’s super easy to whip together and only requires cleaning one pan as all of our delicious ingredients bake together! Let’s get this recipe going.
Now that’s a mouthful, literally and figuratively. I also think that this dish is perfect for the holidays coming up especially if you garnish it with some pomegranate seeds and parsley. Not only will it impress your guests, but they’ll be asking you for this recipe, trust me on that. The bright acidity of the orange and the sticky sweet honey pair so perfectly with this chicken and also make for a beautiful dish once it’s ready to serve.
Ingredients In Roasted Honey Orange Chicken And Potatoes
Potatoes
- Potatoes – I use baby potatoes today as they roast down well at the same time as the chicken without any need to slice up.
- Olive oil – We want a nice neutral oil to toss our potatoes in. This will allow them to get beautifully golden brown.
- Seasoning – Italian seasoning, salt, and pepper are all we need flavor wise for this component.
Chicken
- Chicken – Thighs are recommended for this recipe as they are moist and tender but breast will work as well.
- Honey – We want a nice sweet glaze for our chicken and honey pairs perfectly. Maple syrup can also be used as a substitute.
- Sauce – I used chili garlic sauce today to give some heat and extra flavor.
- Orange – One entire fresh orange sliced up into 1/4 inch pieces to lay over top.
- Seasoning – Salt and pepper, measured or to taste.
Garnish
- Pomegranate seeds – Beautiful little ruby red seeds that will add a bright burst of sweetness and color.
- Parsley – Fresh and chopped up fine to be sprinkled liberally on top.
How To Make One Pan Roasted Honey Orange Chicken And Potatoes
- Preheat your oven: To 425 F degrees. Line your pan with parchment paper.
- Prepare the potatoes: In a large bowl toss together the baby potatoes with the olive oil, Italian seasoning, salt and pepper. Set aside.
- Prepare the chicken: Microwave the honey for about 20 seconds then whisk it together with the garlic chili sauce in a small bowl. Place the chicken thighs skin side down on the prepared baking sheet. Brush each thigh generously with the honey mixture, then season with a bit of salt and pepper. Flip the thighs over so that the skin side is up and repeat.
- Bake: Scatter the potatoes around the chicken thighs then place the orange slices over top. Bake for about an hour until the skin is golden brown and the meat easily detaches from the bone. The potatoes should also be nicely baked and golden brown.
- Finish the dish: Garnish with pomegranate seeds and parsley if preferred then serve hot!
What Else Can I Use In This Dish?
There’s lots of things you can do with a one pan dinner! Feel free to include the following on your pan:
- Asparagus
- Green beans
- Diced sweet potato
- Mushrooms
- Carrots
- Zucchini
- Onion
- Wilted spinach
If you find the veggies are done before the chicken and potatoes, just remove them from the pan and continue to bake the others. Bon appetite!
Storing Leftover Chicken And Potatoes
This dish can be stored in an airtight container in the fridge for 3 – 4 days. This dish can also be frozen for up to 3 months in an airtight container. When ready to eat just allow the dish to thaw in the fridge before warming in the oven.
Craving More One Pan Dinners? Try These Delicious Recipes:
- Salmon with Dill Sauce and Baby Potatoes
- Baked Sausage with Apples
- Ranch Pork Chops And Potatoes Sheet Pan Dinner
- Teriyaki Salmon Sheet Pan Dinner
- Greek Pork Loin Ribs And Potatoes Sheet Pan Dinner
- Honey Garlic Salmon And Veggies Sheet Pan Dinner
- Italian Roasted Mushrooms and Veggies
- Honey Mustard Chicken
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One Pan Roasted Honey Orange Chicken and Potatoes
Ingredients
For Potatoes
- 1 ½ pounds baby potatoes (cleaned)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper (ground)
For Chicken Thighs
- ¼ cup honey
- 1 tablespoon chili garlic sauce
- 6 chicken thighs (with skin and bones)
- 1 medium orange (cut into 1/4″ slices)
- ½ teaspoon salt
- ½ teaspoon black pepper (ground)
Optional
- ¼ cup pomegranate seeds
- ¼ cup fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 425 F degrees. Line a baking sheet with parchment paper.
- In a large bowl toss together the baby potatoes with the olive oil, Italian seasoning, salt and pepper. Set aside.
- Microwave the honey for about 20 seconds just so that it warms up a bit, then whisk it together with the garlic chili sauce in a small bowl. Place the chicken thighs skin side down on the prepared baking sheet. Brush each thigh generously with the honey mixture, then season with a bit of salt and pepper. Flip the thighs over so that the skin side is up and repeat brushing with the honey mixture and seasoning with salt and pepper.
- Scatter the potatoes around the chicken thighs then place the orange slices overtop.
- Bake for about an hour until the skin is golden brown and the meat easily detaches from the bone. The potatoes should also be nicely baked and golden brown.
- Garnish with pomegranate seeds and parsley if preferred. Serve while warm.
Video
Notes
- Usually baby potatoes only require about 20 to 30 minutes in the oven, but I wanted these potatoes to be nicely roasted and browned. Because they roasted together with the honey mixture from the chicken, the potatoes almost caramelized on the bottom. If you prefer your potatoes less cooked, simply add them 30 minutes into roasting the chicken.
- Drumsticks can also be used in this recipe with no change to cooking time, temperature or ingredients.
- If you’re using skinless boneless thighs, the roasting time will only be around 30 minutes.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
OMG DELICIOUS!!! 😍 So easy to make (used boneless chicken breasts), and unbelievably delicious!
Made last night, super easy and tasted great. Made exactly according to the instructions. Will probably add more of the chili sauce to the thighs for the grownups for more spice but 10 year old daughter loved it and asked for seconds.
Note: Turns out my parchment paper was only supposed to go up to 400 degrees and not 425 so it wasn’t an easy cleanup on my sheet pan, will probably just use my silpat baking mats next time.
I made this following the recipe exactly and it was amazing. The potatoes definitely were fine for the hour and everything was caramlized and delicious. I thought it might be too spicy but the chili garlic sauce gave the perfect amount of heat. This was also super easy which as a working mom I appreciate. I didn’t have to chop a million things and everything went in the oven together. It also looks beautiful and fresh coming out of the oven.
I stumbled upon this recipe yesterday after googling chicken thigh recipes. I made this last night and it was delicious!!!! The combination of flavors is perfect. I thought the chicken might get dry after an hour in the oven, but it was moist and juicy. My husband was impressed and wants it to become part of our regular rotation. Thank you so much! PS – I asked for your cookbook for Christmas! 🙂
Ah, Thanks Laura! So happy you liked this!
Best chicken I ever cooked <3 thank you Jo, you are a treasure!!!!
Ah, thanks! 🙂
I think I need to stop reading food blogs when I am on a diet. That looks incredible, I really need to try it
I know what you mean. 🙂
Wonderful entrée. All the spices and flavors blended exceptionally well making for a very tasty dish. This will be on my menu schedule a lot.
One Pan Roasted Honey Orange Chicken and Potatoes is absolutely delicious! I was a little worried about my husband not liking the chili garlic sauce – but, he LOVED IT and so did I. I used boneless chicken breasts. Absolutely delicious! I love your site and recipes 🙂
Jo, you did it again. I have chicken thighs and I have baby potatoes. I thought I’d check and see what you’ve got for chicken thighs in recipes, and I found this. Now I can make it an all-in-one dish. YAY! You’re just the best!!!!!!!!!!!!!!! Making this tonight. xo
Aw, thank you! You’ve just made my day!
THIS WAS LITERALLY THE BEST CHICKEN AND POTATOES I HAVE EVER TASTED. I don’t normally type in caps but it’s just that good! The baking sheet/parchment works great. And the glaze is amazing!!! The chicken came out really juicy and potatoes tender and crispy at the same time. I have never tried roasting an orange but I can tell that some of the juiciness is from the oranges. What a great idea. I used a Convection setting for about 40 min at 400. THANK YOU!!!
Yay! I’m so happy you liked it!
Hi dear Jo,
found you yesterday via Amazon and will buy your book – just a query. Do you know if the German version has been revised as far as your store bought sauces are concerned?
We don’t have the same here, naturally.
I’m wondering how to substitute in this lovely sounding recipe!
Kind regards,
Astrid, Germany
You know, as far as I know it has just been translated, but not revised. I can ask my publisher and see if they know otherwise.
Thank you!
I’m about to cook one of your recipes right now – I’m so curious (it will be the Jambalaya, see if I found the right ingredients here)
Kind regards,
Astrid
Good luck!
Yummo! Loved it!
Yay!
Where is the recipe for chili garlic sauce?
It’s store bought!