Instructions
Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet or roasting pan with parchment paper.
Step 2. In a bowl, combine honey, sweet chili sauce, soy sauce, olive oil, minced garlic, paprika, salt, and black pepper.
Step 3. Pat the chicken thighs dry and coat them thoroughly with the honey chili mixture.
Step 4. In a separate bowl, toss the halved potatoes with olive oil, garlic powder, salt, and black pepper.
Step 5. Arrange the chicken thighs and potatoes on the prepared baking sheet in a single layer.
Step 6. Roast for 35–45 minutes, turning the potatoes halfway through cooking, until the chicken is caramelized and reaches an internal temperature of 165°F (74°C).
Step 7. While the chicken roasts, prepare the salad by combining lettuce, cucumber, tomatoes, and red onion in a large bowl.
Step 8. Mix the additional sweet chili sauce and honey together to create a dipping sauce.
Step 9. Remove the chicken and potatoes from the oven and allow them to rest for 5 minutes.
Step 10. Serve the roasted chicken with the crispy potatoes, fresh salad, and honey chili dipping sauce on the side.
Storage and Reheating Tips
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 4 days.
Keep the salad separate from the cooked ingredients to maintain freshness.
Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or in an air fryer for 5–7 minutes until heated through and crispy.
Avoid microwaving the potatoes if possible, as they may lose their crisp texture.
The honey chili sauce can be stored separately in the refrigerator for up to 1 week.
Continue on the next page