Sticky Honey-Chili Chicken and Potato Bake
There is nothing quite like the aroma of a roasting chicken dinner filling the house at the end of a long day. This Sticky Honey-Chili Chicken and Potato Bake is my absolute go-to when I want maximum comfort with minimal effort. It’s a rustic, wholesome traybake that brings together juicy chicken drumsticks, sweet and classic potatoes, and a glaze that is the perfect balance of sweet, tangy, and savory.
Whether you're cooking for family or meal-prepping for the week, this easy one-pan wonder is bound to become a staple in your kitchen just like it has in mine.
Ingredients (For the Chicken & Veggies):
- Chicken drumsticks: 3
- Dried oregano: 1 tsp
- Salt and pepper: To taste
- Sweet potato: 500g, cubed
- Carrots: 3, sliced
- Olive oil: 2 tbsp
- Butter: 1 tbsp
- Onion: 1, sliced
- Garlic cloves: 4, finely chopped
- Fresh parsley: A handful, chopped
Ingredients (For the Sticky Glaze):
- Honey: 90ml
- Sweet chili sauce: 75ml
- Soy sauce: 3 tbsp
- Lemon juice: 2 tbsp
- Dijon mustard: ¾ tbsp
Step-by-Step Instructions:
- Using a fork, gently poke the chicken drumsticks all over. This helps the meat absorb all the rich flavors of the oregano, salt, and pepper during its rest. Then, toss your chicken drumsticks with the oregano, salt, and pepper. Let them sit and marinate for about 15 minutes to let those herbaceous flavors penetrate the meat. While the chicken marinates, cut your potato and sweet potato into fine, even-sized cubes.
- Heat the olive oil and melt the butter in a large pan over high heat. Add the chicken drumsticks and fry until they are beautifully golden brown on all sides. Remove the chicken from the pan and set aside (don't worry, it will finish cooking in the oven!).
- In the exact same pan—incorporating all those delicious chicken flavors—add your sliced onions. Fry until they are soft and translucent. Next, add the cubed sweet potatoes, carrots, and a pinch of salt. Cook over medium heat for about 8 minutes, making sure to stir every 2 minutes so everything cooks evenly.
- Remove the veggies from the pan and immediately toss them with your fresh chopped garlic and parsley.
- In a separate small pan, combine the honey, sweet chili sauce, soy sauce, lemon juice, and Dijon mustard. Cook over low heat, stirring frequently. Bring the mixture to a gentle simmer and let it bubble for 2 more minutes until it thickens slightly into a glossy glaze.
- Preheat your oven to 200°C. Arrange the seared chicken and sautéed vegetables evenly into a baking tray. Pour that gorgeous, warm honey-chili sauce evenly over the top, coating every single piece.
- Bake in the preheated oven for 25 to 35 minutes, or until the chicken is cooked through and the glaze is bubbly and caramelized.
- Serve this comforting chicken and potato bake hot out of the oven alongside a crisp, refreshing green salad to balance out the rich, sticky sauce. Enjoy!
