A Golden Pot Of Chicken & Potatoes

Baked Honey Chicken & Potatoes

Baked Honey Chicken & Potatoes 2

A nice meal to have on a really busy weekend – one full of carbo and energy to freshen up and prepare for a new, busy week ahead. 🙂


  • Chicken thigh: 5 pieces (about 1 kg)
  • Salt: 1 tsp + 1 tsp
  • Ground blackpepper: 1 tsp + 1 tsp
  • Olive oil: 1 tbsp + 1 tbsp
  • Bacon: 200g, diced
  • Garlic: 2 cloves, finely chopped
  • White onion: 1, finely chopped
  • White wine: 3/4 cup
  • Honey: 2 tbsp
  • Milk: 2 tbsp


  1. Rub 1 tsp salt & 1 tsp blackpepper onto chicken. Leave overnight in fridge.
  2. Preheat oven at 190 degrees Celsius.
  3. Boil potatoes for 5 min till just cooked. Drain away water.
  4. Mix 1 tsp salt, 1 tsp blackpepper and 1 tbsp olive oil into pot of potatoes. Set aside.
  5. Stir-fry bacon in wok till a little browned. Remove and set aside.
  6. Place chicken skin-side down onto wok. Sear for 3 min till browned. Turn to the other side and cook for another 2 min to seal the taste. Remove and set aside. Pour remaining oil into pot of potatoes.
  7. Add 1 tbsp olive oil in dutch oven. Cook garlic and onions till fragrant.
  8. Add wine, honey and milk. Simmer on low heat for 2 min.
  9. Add in cooked bacon and potatoes. Stir to mix evenly.
  10. Place chicken thighs on top of potatoes. Cover with lid.
  11. Place pot into oven. Bake for 40min till browned.
  12. Serve hot with rice.

Baked Honey Chicken & Potatoes 3



  • Drizzle the chicken gravy over the rice for a yummylicious treat!

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