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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 – 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 – 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.
- 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:
- Green beans
- Diced sweet potato
- 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
- Lemon Herb Chicken And Potatoes Skillet
- Sheet Pan Lemon Honey Garlic Chicken
For Chicken Thighs
- ¼ cup pomegranate seeds
- ¼ cup fresh parsley (chopped)
- Preheat the oven to 425℉ 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.
- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.