Savory Glazed Chicken Herb Rice (Printable)

Juicy honey-mustard glazed chicken served with fragrant herb rice and crispy golden potatoes

# 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:

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 - While the chicken cooks, toss quartered potatoes with olive oil, garlic powder, dried oregano, salt, and pepper. Arrange on a baking sheet in a single layer. Roast in the hot oven for 35–40 minutes, flipping halfway, until crispy and golden.
06 - For the herb rice, 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. Fluff with a fork, then stir in chopped parsley, dill, and chives. Season to taste.
07 - Serve the glazed chicken with a side of herb rice and crispy potatoes.

# Expert Advice:

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  • The glaze gets all sticky and caramelized while the oven does most of the work for you
  • Everything cooks on separate trays but finishes at the same time, so you look like a planning genius
  • The combination of crispy potatoes and tender chicken just hits that comfort food spot perfectly
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  • The glaze thickens quickly in the oven, so keep an eye on it during the last 10 minutes to prevent burning
  • Let the chicken rest for 5 minutes after baking so all those juices stay right where they belong
  • The potatoes need space on the baking sheet or they will steam instead of getting properly crispy
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  • Pat the chicken skin completely dry before searing for the crispiest results
  • Warm your chicken broth slightly before adding it to the rice for more even cooking

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