Savory Glazed Chicken Herb Rice (Printable)

Honey-glazed chicken paired with aromatic herb rice and roasted golden potatoes for a complete satisfying dinner.

# What You'll Need:

→ Chicken & Glaze

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1/4 cup honey
04 - 2 tablespoons soy sauce
05 - 2 tablespoons Dijon mustard
06 - 2 garlic cloves, minced
07 - 1 tablespoon balsamic vinegar
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper to taste

→ Herb Rice

10 - 1 cup long-grain rice
11 - 2 cups chicken broth
12 - 1 tablespoon butter
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh chives, chopped
16 - 1 small shallot, finely diced
17 - Salt and pepper to taste

→ Crispy Potatoes

18 - 1 pound small Yukon gold potatoes, quartered
19 - 2 tablespoons olive oil
20 - 1 teaspoon garlic powder
21 - 2 teaspoons dried oregano
22 - Salt and pepper to taste

# Step-by-step:

01 - Preheat your oven to 400°F for even cooking.
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 tablespoons olive oil in an oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down until golden brown, about 3–4 minutes. Flip and cook another 2 minutes.
04 - Pour the prepared glaze over the chicken, turning to coat evenly. Transfer the skillet to the oven and bake for 25–30 minutes, basting once or twice, until the chicken is cooked through and glaze is glossy.
05 - While the chicken cooks, toss quartered potatoes with 2 tablespoons olive oil, garlic powder, dried oregano, salt, and pepper. Arrange on a baking sheet in a single layer.
06 - Roast potatoes in the hot oven for 35–40 minutes, flipping halfway through, until crispy and golden brown.
07 - Melt butter in a saucepan over medium heat. Add shallot and sauté until translucent. Stir in rice, coating well, then pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes or until rice is tender.
08 - Fluff the cooked rice with a fork, then stir in chopped parsley, dill, and chives. Season to taste with salt and pepper.
09 - Serve the glazed chicken alongside the herb rice and crispy potatoes on each plate.

# Expert Advice:

01 -
  • The glaze strikes that perfect balance between sweet honey and tangy balsamic, creating a glossy finish that makes everything look restaurant worthy
  • Everything cooks on one oven temperature so you're not juggling multiple timers or oven spaces
  • The herb rice comes out fluffy and fragrant every single time, and the potatoes get impossibly crispy without deep frying
02 -
  • Don't skip searing the chicken first because that initial browning creates depth of flavor you cannot get from roasting alone
  • The glaze can burn if your oven runs hot so check at the 20 minute mark and tent with foil if needed
  • Rinsing your rice until water runs clear prevents gummy texture and helps each grain stay separate after cooking
03 -
  • Pat the chicken skin thoroughly dry before searing for the crispest possible result
  • Make extra glaze and brush it on during the last 5 minutes of cooking for an even stickier finish
  • All three components reheat beautifully so this is perfect for meal prep

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