Sticky Honey-Glazed Chicken with Potatoes and Carrots
This comforting chicken dish with potatoes and carrots is a timeless family-style meal that combines simplicity with rich, layered flavors. The chicken is first seasoned and pan-fried until the skin turns beautifully golden and crispy, then paired with tender vegetables that absorb all the savory juices left behind in the pan. It’s a hearty, rustic recipe that feels both homey and elegant, perfect for sharing around the table.
What makes this dish special is its balance of flavors and the subtle “twist” added at the end. Earthy oregano, sweet carrots, and creamy potatoes come together under the chicken, while a glossy sauce made from honey, sweet chili, soy sauce, lemon, and Dijon mustard is poured over just before baking. The result is tender, melt-in-your-mouth chicken with lightly caramelized vegetables and a sticky, flavorful glaze that elevates the entire dish.
Sticky Honey-Glazed Chicken with Potatoes and Carrots
Course: MainCuisine: Mediterranean-inspired / EuropeanDifficulty: Easy6
servings20
minutes40
minutes520
kcalIngredients
6 pieces chicken (skin-on)
Salt, to taste
Ground black pepper, to taste
Dried oregano, to taste
Olive oil
Butter
Shallots (amount to taste)
Carrots (amount to taste)
Potatoes (several, enough to fill the pan)
Garlic (finely chopped)
Fresh parsley (or dill, fresh oregano, or coriander)
- For the sauce
1/4 cup honey
1/4 cup sweet chili sauce
Juice of 1 lemon (squeezed from two quarters)
3 tablespoons soy sauce
1 tablespoon Dijon mustard
Directions
- Season the Chicken
Season all chicken pieces generously with salt and ground black pepper. Add dried oregano for a Mediterranean touch, drizzle with olive oil, and mix thoroughly so every piece is evenly coated with seasoning and oil. - Fry the Chicken
Heat a mixture of olive oil and butter in a large pan over medium heat. Place the chicken skin-side down and fry until the skin becomes crispy and golden. Avoid overcrowding the pan to ensure proper browning. Turn the chicken to cook the other side briefly, then remove it from the pan and set aside to rest. - Prepare the Vegetables
Slice the shallots, chop the carrots, and cut the potatoes into chunks. Using the same pan with the chicken drippings, gently fry the shallots over low heat until slightly caramelized. Add the carrots and let them cook gently, picking up flavor from the pan. - Add Potatoes and Season
Add the potatoes to the pan with the vegetables. Season well with salt and black pepper, stirring gently so everything is evenly coated and begins to soften. - Add Garlic and Herbs
Finely chop the garlic and add it to the pan, stirring carefully to avoid burning. Chop fresh parsley (or other suitable herbs) and gently mix it into the vegetables for freshness and aroma. - Assemble the Dish
Arrange the vegetables evenly in the pan, placing the potatoes on top so they can caramelize. Set the chicken pieces on top of the vegetables and pour in any juices that collected while the chicken rested. - Prepare the Sauce
In a small pan, heat the honey until it starts to boil. Add an equal amount of sweet chili sauce, squeeze in fresh lemon juice, then stir in soy sauce and Dijon mustard. Keep the heat low and stir continuously until the sauce is smooth and well combined. - Bake
Pour the warm sauce evenly over the chicken. Transfer the pan to a preheated oven at 400°F (200°C) and bake for about 30 minutes, until the chicken is tender, glazed, and fully cooked and the vegetables are caramelized.
Recipe Video
Notes
- For the best texture, avoid overcrowding the pan when frying the chicken—crispy skin is key to the final flavor of this dish.
