Savory Glazed Chicken Herb Rice (Printable)

Tender glazed chicken with aromatic herb rice and crispy roasted potatoes for a satisfying meal.

# What You'll Need:

→ Chicken & Glaze

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→ Herb Rice

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→ Crispy Potatoes

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# How to Make It:

01 - Preheat your oven to 400°F.
02 - In a small bowl, whisk together honey, soy sauce, Dijon mustard, minced garlic, balsamic vinegar, smoked paprika, salt, and pepper to make the glaze.
03 - Heat 2 tbsp 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 glaze over the chicken, turning to coat. 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 - Toss quartered potatoes with 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, until crispy and golden.
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 rice with a fork, then stir in chopped parsley, dill, and chives. Season to taste.
09 - Serve the glazed chicken with a side of herb rice and crispy potatoes.

# Expert Suggestions:

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  • The glaze transforms into this sticky, caramelized magic that makes you want to lick the plate
  • Everything cooks on roughly the same timeline, so you're not juggling six different temperatures
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  • Don't skip searing the chicken first—that caramelized skin is what makes the glaze stick and taste incredible
  • Let the chicken rest for 5 minutes after baking so the juices redistribute
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  • Pat the chicken skin completely dry before searing for the crispiest results
  • Warm your broth slightly before adding it to the rice for more even cooking

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