Honey Garlic Chicken Thighs with Golden Potatoes

Ingredients:
6 bone-in, skin-on chicken thighs
1½ lbs baby potatoes, halved
4 cloves garlic, minced
⅓ cup honey
¼ cup soy sauce
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon Dijon mustard
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon dried thyme
1 tablespoon sesame seeds
2 tablespoons fresh parsley, chopped
½ cup chicken broth
Instructions:
Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, paprika, and thyme.
In a small bowl, whisk together the honey, soy sauce, Dijon mustard, minced garlic, and chicken broth. Set the sauce aside.
Heat the olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down and sear for about 4–5 minutes, until beautifully golden brown. Flip and cook for another 2 minutes.
Add the baby potatoes around the chicken.
Pour the honey-garlic sauce over everything. Bring it to a gentle simmer.
Cover the pot and reduce the heat to low. Cook for about 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove the lid and let the sauce simmer uncovered for another 5–8 minutes, allowing it to become thick, glossy, and caramelized.
Spoon the delicious honey-garlic sauce over the chicken and potatoes.
Sprinkle with sesame seeds and fresh chopped parsley.
Serve immediately while hot, with plenty of that sweet and savory sauce.
Serving tip:
For an extra beautiful finish, spoon a little of the glossy honey-garlic sauce over each chicken thigh right before serving.