Savory Glazed Chicken Herb Rice (Printable)

Juicy glazed chicken with aromatic herb rice and golden crispy potatoes makes for a satisfying homemade dinner.

# 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 (use gluten-free if required)
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 pound 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

# Directions:

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 tablespoons 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 - 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. Fluff with a fork, then stir in chopped parsley, dill, and chives. Season to taste.
07 - Serve the glazed chicken with a side of herb rice and crispy potatoes.

# Expert Advice:

01 -
  • The glaze creates this gorgeous sticky coating that makes everything feel fancy
  • You get crispy potatoes and herb rice all in one go, like a complete plate without the hassle
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Watch the glaze closely during the last 10 minutes because honey can go from perfect to burned pretty quickly
  • Let the chicken rest for a few minutes after baking so all those juices stay put instead of running out
  • Do not crowd the potato baking sheet or they will steam instead of getting crispy
03 -
  • Pat the chicken skin completely dry before seasoning for the crispiest result
  • Set out all ingredients before you start, since everything happens pretty quickly once the stove is on

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