Savory Glazed Chicken With Sides (Printable)

Honey-mustard glazed chicken paired with aromatic herb rice and oven-roasted crispy potatoes for a satisfying complete meal.

# What's Needed:

→ Chicken & Glaze

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→ Herb Rice

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→ Crispy Potatoes

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# How to Make It:

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 - 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.

# Tips for Success:

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  • The glaze becomes sticky and caramelized while the chicken stays impossibly juicy underneath
  • Everything cooks on similar timers so you can actually sit down when its done
  • The combination of crispy potatoes and fragrant herb rice makes it feel like a complete feast
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  • Let the chicken skin sear undisturbed so it releases naturally and develops that caramelized crunch
  • The glaze thickens quickly in the oven so baste early to prevent burning
  • Rice continues steaming after you remove it from heat so let it rest covered for 5 minutes
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  • Pat the chicken skin completely dry before searing for the crispiest results
  • Warm your chicken broth before adding it to the rice for more even cooking

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