Kim’S Sticky Chicky with Potatoes

Preparation info

  • Difficulty


  • Serves


Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

This recipe has been one of the most sought-after on my blog. Every time I have posted a picture of this scrumptious sticky chicky, the response has been wild. So finally, I am sharing it with you. This is a recipe that you will memorize, master, and make time and time again. Don’t be afraid of the indefinite measurements. The beauty of this dish is that it can be thrown together quickly, with a squirt here and a drizzle there. I use any potatoes I have on hand, including sweet potatoes (yams) and small potatoes, and often I mix them. This is the way dinner was meant to be—fast, flexible, and delicious.


  • 8 skin-on, bone-in chicken pieces of your choice, about 3 lb (1.5 kg) total weight
  • 1 yellow onion, chopped
  • 4–6 potatoes (any variety, including Garnet yams), about lb (750 g) total weight, peeled and cut into wedges
  • Kosher salt and freshly ground pepper
  • 1 big squirt of tomato ketchup
  • 1 squirt of honey
  • 3 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce


Preheat the oven to 400°F (200°C).

Place the chicken, onion, and potatoes in a roasting pan or a rectangular baking dish and season with salt and pepper. Add the ketchup, honey, soy sauce, and Worcestershire sauce, then use your hands to slather them evenly over the chicken and potatoes.

Cover the pan with aluminum foil and place in the oven for 30 minutes. Uncover the pan, reduce the oven temperature to 325°F (165°C), and continue to cook until the chicken is golden brown, sticky, and perfect, about 2 hours longer. Serve right away.