Hot Honey Butter Chicken Thighs with Crispy Potatoes

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 2.5 lb (about 8) bone-in skin-on chicken thighs
• 1.5 lb, halved baby Yukon gold potatoes
• 12 oz broccoli florets
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 4 tbsp unsalted butter
• 1/3 cup honey
• 2 tbsp hot sauce (such as Frank's)
• 1/2 tsp red pepper flakes
• 1 tbsp fresh thyme leaves
• for serving lemon wedges

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Pat the chicken thighs very dry with paper towels so the skin crisps. Toss the halved potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
3. 3Spread the potatoes cut-side down on one half of the sheet pan. Nestle the chicken thighs skin-side up among and the potatoes, drizzle the remaining oil over the chicken, and season the skin with the remaining salt and pepper.
4. 4Roast for 25 minutes. Meanwhile, melt the butter in a small saucepan over medium heat, then whisk in honey, hot sauce, red pepper flakes, and thyme until bubbling and glossy, about 2 minutes; keep warm.
5. 5Pull the pan out, scatter the broccoli florets the chicken and potatoes, and toss the broccoli lightly in the pan juices. Brush or spoon half of the hot honey butter generously over the chicken skin.
6. 6Return the pan to the oven and roast another 15–18 minutes, until the chicken skin is deep golden and crisp, potatoes are fork-tender and browned, and broccoli is charred at the edges (chicken internal temp 175°F).
7. 7Brush the remaining hot honey butter over the chicken. Let rest 5 minutes on the pan so juices settle.
8. 8Plate two thighs per person with a scoop of crispy potatoes and broccoli, spoon any pan juices over the top, and finish with a squeeze of lemon.