Chicken Thighs with Potatoes in Sweet and Tangy Sauce
This recipe combines pan-browned chicken thighs with cubed potatoes, carrot, onion, and garlic sautéed in the same flavorful pan drippings. Everything is baked with a thick sauce made from tomato sauce, honey, soy sauce, lemon, and mustard, creating a juicy, golden dish with a lightly sweet and tangy finish.
Equipment
- Large skillet For browning the chicken, sautéing the vegetables, and preparing the sauce.
- Oven-safe baking dish For assembling and baking the recipe.
- knife For cutting the onion, carrot, and potatoes.
- cutting board For preparing the ingredients safely.
- spoon or spatula For stirring the vegetables and sauce.
- oven For finishing the dish at 200 °C.
Ingredients
- chicken thighs
- salt to taste
- black pepper to taste
- 1 onion cut into pieces
- 3 cloves crushed garlic
- 1 carrot sliced into rounds
- 4 potatoes cut into cubes
- fresh parsley and green onion to taste
- 100 g tomato sauce
- 50 g honey
- 3 tablespoons soy sauce
- 1/2 lemon, juiced
- 2 tablespoons mustard
Instructions
- Season the chicken thighs with salt and black pepper on both sides.
- Heat a skillet and fry the chicken thighs until well browned on both sides.
- Remove the chicken from the skillet and transfer it to a dish or bowl. Set aside.
- In the same skillet, with the heat initially turned off, add the onion pieces and crushed garlic, using the oil and flavor left from frying the chicken.
- Turn the heat on and sauté until the onion becomes soft.
- Add the sliced carrot and cubed potatoes. Mix well and sauté lightly.
- Season with salt and black pepper to taste, mix, and finish with fresh parsley and green onion.
- Transfer the potatoes, carrot, onion, and garlic to the baking dish and arrange evenly.
- In the same skillet, add the tomato sauce, honey, soy sauce, juice of half a lemon, and mustard.
- Stir and cook until the sauce thickens and changes texture. Turn off the heat and set aside.
- Place the browned chicken thighs over the vegetables in the baking dish.
- Pour the sauce over the chicken, coating the thighs well.
- Bake in a preheated oven at 200 °C for 25 minutes.
- Remove from the oven and serve the chicken with the potatoes and carrot while hot.
Video
Notes
For better browning, pat the chicken thighs dry before seasoning and avoid moving them too much while frying. Cut the potatoes into medium cubes so they cook evenly in the oven. Taste the sauce before pouring it over the chicken and adjust salt, pepper, or lemon to your preference.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 34gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 980mgPotassium: 1120mgFiber: 6gSugar: 15gVitamin A: 5200IUVitamin C: 35mgCalcium: 75mgIron: 3mg
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