Sticky soy and honey chicken thighs with courgettes and new potatoes
One-tray 30-minute chicken thighs glazed in a sticky soy-honey dressing with roasted new potatoes and courgettes.
This is your go-to weeknight one-tray dinner: minimal fuss, maximum flavour. Bone-in, skin-on chicken thighs stay juicy and the sticky soy-honey glaze gives proper comfort-food appeal.
It roasts in 30 minutes and the quick 15-minute marinade can happen while you chop veg — perfect for busy evenings when you want a proper meal with almost no washing up.
Ingredients
- 4 chicken thighs
- 600 g new potatoes — halved if large
- 2 courgette — cut into thick half-moons
- 1 red onion — cut into wedges
- 30 ml olive oil
- 50 ml soy sauce — use low-salt if preferred
- 30 ml honey
- 30 ml wholegrain mustard
- 5 ml smoked paprika
- 4 garlic cloves — crushed
- 1 lemon — half for juice, half cut into wedges to serve
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 15 g fresh parsley — roughly chopped
Equipment
- baking tray
- tongs
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a baking tray with foil or lightly oil it.
Pat the chicken thighs dry with kitchen paper; season both sides with sea salt and black pepper.
In a bowl whisk together olive oil, soy sauce, honey, wholegrain mustard, smoked paprika, crushed garlic cloves and the juice of half the lemon. Reserve about 30 ml of this marinade in a small bowl, then add the chicken thighs to the remaining mixture and turn to coat. Leave to marinate while you prep the veg.
Halve the new potatoes, slice the courgette and cut the red onion into wedges. Toss the vegetables in a bowl with 10 ml olive oil, a pinch of sea salt and a grind of black pepper, then spread them out on the prepared baking tray in a single layer.
Place the marinated chicken thighs skin-side up among the vegetables on the tray, spoon over any remaining marinade from the bowl (not the reserved portion). Roast in the oven for 30 minutes.
After 15 minutes of roasting, quickly baste the chicken and vegetables with the reserved marinade to build a sticky glaze, then return to the oven for the remaining time.
Remove the tray from the oven and leave the chicken to rest for 5 minutes before serving.
Scatter the chopped fresh parsley over everything and squeeze over the remaining lemon wedges. Serve straight from the tray.
Tips
- Patting the skin dry is essential for crispness — don’t skip it.
- If you want extra-crisp skin, finish under the grill for 2–3 minutes at the end (watch closely).
- Make the marinade in advance and keep 1 tablespoon aside for glazing; do not reuse marinade that has been in contact with raw chicken.
- Leftovers keep in the fridge for 2 days; reheat gently in a moderate oven to avoid drying the chicken.
- Swap new potatoes for par-cooked diced potatoes if your potatoes are large — cut into similar-sized pieces so they roast evenly.
Substitutions
soy sauce → tamari, same quantity
Stays closehoney → maple syrup, same quantity
Stays closenew potatoes → sweet potato, 600 g peeled and cut into similar-sized chunks
Noticeably differentchicken thighs → boneless skin-on chicken thighs, same quantity; reduce roasting time by 5–7 minutes
Stays close
Nutrition
Per serving · estimated
- 604
- Calories
- 34 g
- Protein
- 36 g
- Carbs
- 36 g
- Fat
- 4 g
- Fibre
- 9 g
- Sugar
- 950 mg
- Sodium
FAQ
Can I use boneless chicken thighs?
Yes — use skin-on boneless thighs for similar flavour but reduce the oven time by about 5–7 minutes and check they reach 75°C in the thickest part.
Can I make this gluten-free?
Use tamari instead of soy sauce and check labels for any additives; everything else is naturally gluten-free.
Is the reserved marinade safe to eat?
Only use the small amount you reserved before the raw chicken touched it. Do not use any marinade that has been in contact with raw chicken without boiling it first.
Can I prepare this ahead?
You can make the marinade and chop the veg ahead; marinate the chicken for up to 4 hours in the fridge. Assemble and roast when ready.
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