Savory Glazed Chicken Herb Rice (Print Version)
Tender chicken in savory glaze paired with fragrant herb rice and crispy potatoes for a satisfying meal.
# What You Need:
→ Chicken & Glaze
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tbsp olive oil
03 - 1/4 cup honey
04 - 2 tbsp soy sauce
05 - 2 tbsp Dijon mustard
06 - 2 garlic cloves, minced
07 - 1 tbsp balsamic vinegar
08 - 1/2 tsp smoked paprika
09 - Salt and pepper to taste
→ Herb Rice
10 - 1 cup long-grain rice
11 - 2 cups chicken broth
12 - 1 tbsp butter
13 - 2 tbsp fresh parsley, chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh chives, chopped
16 - 1 small shallot, finely diced
17 - Salt and pepper to taste
→ Crispy Potatoes
18 - 1 lb small Yukon gold potatoes, quartered
19 - 2 tbsp olive oil
20 - 1 tsp garlic powder
21 - 2 tsp dried oregano
22 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 400°F for roasting chicken and potatoes.
02 - Whisk together honey, soy sauce, Dijon mustard, minced garlic, balsamic vinegar, smoked paprika, salt, and pepper in a small bowl until smooth.
03 - Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper, sear skin-side down until golden brown (3-4 minutes). Flip and cook 2 more minutes.
04 - Pour glaze over chicken, turning to coat. Transfer skillet to oven and bake 25-30 minutes, basting once or twice, until chicken reaches internal temperature of 165°F and glaze is glossy.
05 - Toss quartered potatoes with olive oil, garlic powder, dried oregano, salt, and pepper. Arrange on baking sheet in single layer. Roast 35-40 minutes, flipping halfway, until crispy and golden.
06 - Melt butter in saucepan over medium heat. Sauté shallot until translucent. Add rice, coating well. Pour in chicken broth, bring to boil, reduce heat, cover, and simmer 15-18 minutes until tender. Fluff with fork and stir in parsley, dill, and chives.
07 - Plate glazed chicken alongside herb rice and crispy potatoes. Spoon extra glaze over chicken if desired.
# Insider Tips:
01 -
- The sticky glaze creates that restaurant quality finish you usually have to pay for
- Everything cooks on one sheet pan or skillet so cleanup is surprisingly manageable
- The herb rice absorbs all those delicate flavors while staying fluffy and light
02 -
- Basting the chicken with the glaze while it bakes creates that gorgeous lacquered finish
- Don't crowd the potatoes on the baking sheet or they will steam instead of crisp
- Let the rice rest off the heat for 5 minutes before fluffing for the best texture
03 -
- Take the chicken out of the fridge 20 minutes before cooking for even searing
- A cast iron skillet is ideal for this recipe because it goes from stovetop to oven seamlessly