• Brittany Aldridge

Honey Soy Chicken and Potatoes

Updated: Aug 13, 2020

Honey and Soy are one of classic flavour combos that works on pretty much anything and everything! Here I’ve ramped it up a notch with the additions of cumin and cayenne for extra flavour... and behold the flavourbomb of succulent sticky skinned chicken, and crispy, fluffy potatoes! This recipe is super easy too - just chuck it in a tray and away you go!


  • 6 bone in, skin on, chicken thighs or drumsticks

  • 6 medium potatoes (or large ones chopped)

  • 3 garlic cloves, skin on

  • 3 tbsp honey

  • 3 tbsp soy sauce or tamari

  • 2 tbsp white wine vinegar (or apple cider)

  • 4 tbsp olive oil or vegetable oil

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1 tsp cayenne pepper

  • good crack of salt and pepper

  • Optional, to serve: sesame seeds and coriander or parsley


  • Preheat the oven to 175C/340F (fan forced) or 200C.

  • Place the potatoes in a saucepan of boiling water to oat-boil for 15 minutes. Once they are par cooked (not cooked all the way), drain and place them in an oven-proof roasting tray. Add the garlic cloves to the roasting tray too, don’t worry about taking the skins off.

  • Mix together the oil, vinegar, honey, soy sauce and spices to a small bowl and mix until well combined.

  • Add the chicken to the roasting tray then pour over the honey soy mixture, and give everything a good crack of salt and pepper. Bake in the oven for 50 minutes to an hour, or until the chicken and potatoes are golden and crispy, and well cooked on the inside!!

  • To serve; sprinkle over sesame seeds, coriander or parsley! Please enjoy!!

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