Community recipe
Honey-Lime Chicken with Crispy Potatoes
A practical sheet-pan dinner of juicy honey-lime chicken thighs, crisp roasted potatoes, and tender green beans. Reserve part of the bright glaze for serving so it never contacts raw chicken.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 5 tbsp honey-lime glazes
- 340 g green beans, trimmed
- 4 bone-in skin-on chicken thighs, patted dry
- 0.25 tsp red pepper flake (optional)
- 2 garlic cloves, finely grated or minced
- 2 limes, 1 zested and both juiced (about 3 tablespoons juice)
- 3 tbsp honeies
- 1 tsp black pepper, freshly ground
- 1.5 tsp kosher salt
- 3 tbsp olive oils
- 680 g baby potatoes, halved
Make it
Instructions
- 01
Heat the oven and season the potatoes
Position a rack in the upper-middle of the oven and heat to 425°F (220°C). Toss the potatoes with olive oil, salt, and pepper directly on a rimmed sheet pan. Arrange them cut-side down in a single layer.
- 02
Start roasting the potatoes
Roast until the undersides are beginning to brown, 15 minutes. Leave the oven on.
- 03
Make the honey-lime glaze
While the potatoes roast, whisk together the honey, lime juice, lime zest, garlic, and red pepper flakes. Set aside 2 tablespoons of this untouched glaze in a small serving bowl for drizzling at the table.
- 04
Add the chicken
Pat the chicken dry and season it with salt and pepper. Carefully turn the potatoes, then nestle the chicken thighs among them, skin-side up. Roast for 15 minutes.
- 05
Add beans and glaze the chicken
Toss the green beans with olive oil, salt, and pepper, then add them to the pan around the chicken. Brush the chicken with all of the glaze remaining in the mixing bowl; do not use the reserved serving glaze. Return the pan to the oven and roast until the beans are tender, the potatoes are crisp, and the thickest part of the chicken reaches 165°F (74°C), 8 to 10 minutes.
- 06
Rest and serve
Rest the chicken for 5 minutes. Divide the chicken, potatoes, and green beans among four plates, then drizzle with the reserved untouched honey-lime glaze.
