Oven Roasted Chicken with Potatoes & Honey Glaze

Name: Oven Roasted Chicken with Potatoes & Honey Glaze
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4 servings
Ingredients: Vinegar – ¼ cup; Olive oil – ¼ cup; Onion powder – 1 tbsp; Garlic powder – 1 tbsp; Paprika – 1 tbsp; Ground black pepper – 1 tbsp; Dried thyme – 1 tbsp; Dried oregano – 1 tbsp; Whole chicken (skinless, cut into pieces) – 1; Salt – 1 tsp; Onions (approx. 400g), chopped – 2; Potatoes (approx. 700g), cut into large chunks; Olive oil – as needed (for potatoes); Water – 2 cups; Vegetable bouillon – 2 tsp (or 2 cups vegetable/chicken stock); Honey – 45g; Chopped garlic – 1 tsp (about 10g); Paprika – ½ tsp; Chopped fresh parsley – to garnish

This easy oven-roasted chicken with potatoes and honey glaze is a flavorful, one-pan meal perfect for weeknight dinners.

Admin

Apr 8, 2025 - 03:14

Apr 8, 2025 - 03:31

Oven Roasted Chicken with Potatoes & Honey Glaze

Prep Time 15 min

Cook Time 70 min

Serving 4

Difficulty Intermediate

This oven-roasted chicken with potatoes and a sweet honey glaze is a comforting and savory dish that brings the family together. Marinated with herbs and spices, then baked to perfection and finished with a golden honey topping, it’s perfect with rice or flatbread. A one-pan wonder that’s both easy and satisfying.

Ingredients

Vinegar – ¼ cup
Olive oil – ¼ cup
Onion powder – 1 tbsp
Garlic powder – 1 tbsp
Paprika – 1 tbsp
Ground black pepper – 1 tbsp
Dried thyme – 1 tbsp
Dried oregano – 1 tbsp
Whole chicken (skinless, cut into pieces) – 1
Salt – 1 tsp
Onions (approx. 400g), chopped – 2
Potatoes (approx. 700g), cut into large chunks
Olive oil – as needed (for potatoes)
Water – 2 cups
Vegetable bouillon – 2 tsp (or 2 cups vegetable/chicken stock)
Honey – 45g
Chopped garlic – 1 tsp (about 10g)
Paprika – ½ tsp
Chopped fresh parsley – to garnish

Nutritional Information

Calories: 520

Protein: 35g

Fat: 25g

Saturated Fat: 6g

Unsaturated Fat: 17g

Trans Fat: 0g

Carbohydrates: 30g

Sugar: 9g

Fiber: 4g

Sodium: 850mg

Cholesterol: 95mg

Directions

1. Prepare the marinade

In a large bowl, mix vinegar, olive oil, onion powder, garlic powder, paprika, black pepper, thyme, and oregano. Add the chicken pieces and season with salt. Cover and marinate in the fridge for 2 hours.

2. Assemble the dish

Spread chopped onions in a roasting pan. Place the marinated chicken on top. Mix the potatoes with the remaining marinade, a bit of salt, and olive oil, then add to the pan.

Mix water and bouillon (or stock) in a bowl and pour into the roasting pan.

3. Bake

Preheat oven to 200°C (400°F). Bake the dish for 1 hour.

4. Make the honey glaze

In a small bowl, mix honey, garlic, and paprika.

5. Final step

After 1 hour, brush the chicken with the honey glaze and return to oven for 10 more minutes until golden. Sprinkle fresh parsley before serving. Serve hot with rice or bread.