The perfect combination of sweet and heat is here in my One-Pan Hot Honey Chicken and Potatoes! Chicken thighs are marinated with a garlicky Calabrian chili and honey sauce, then baked until tender with potatoes, and finished with an outrageous homemade hot honey sauce!
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Sweet heat perfection
If you’ve been following Sip and Feast for a while, you know I typically stick to classic ingredients and don’t often hop on the trend train. That being said, the hot honey trend is one I can 100% get on board with, and once you try my one-pan hot honey chicken and potatoes, you will see why!
I love the heat of Calabrian chili paste and use it in quite a few recipes, like my shrimp alla vodka, and Calabrian potatoes and peppers, but when it’s combined with honey, something magical happens! The sweet heat pairs perfectly with the tender baked chicken and potatoes in this dish, and I just know you will love it too (even if you’re not a fan of spice)!
While this is a one-pan meal, it wouldn’t hurt to serve it with a green vegetable, such as sauteed spinach or roasted broccoli.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I’m using bone-in, skin-on chicken thighs, same as I do for my one-pan chicken thighs and brothy beans. You can also use boneless chicken thighs. Thighs hold up really well to baking, they don’t dry out, and the skin becomes super crisp. You can use breasts, but be sure to remove them when the internal temp hits 160°F to prevent them drying out.
- Potatoes. I’m using Yukon golds as their texture holds up well to the roasting/baking process.
- Marinade. To make the hot honey marinade, I’m using garlic, onion, olive oil, white wine (Sauvignon blanc works well), tomato paste, Calabrian chili paste, honey, dried oregano, and fine sea salt.
- Hot honey sauce. This is a simple combo of honey and Calabrian chili paste, plus a pinch of salt. You can use a store-bought hot honey, but homemade is cheaper and better. If you desire a smooth hot honey consistency, simmer it for 10-15 minutes and strain through a fine mesh strainer.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Blend the marinade ingredients together and pour into a sealable bag with the chicken and refrigerate for at least 2 hours, but preferably overnight.
- Combine the hot honey ingredients, taste test, and add more Calabrian chili paste, or more honey, depending on how spicy you’d like it.
- Place the potatoes in a baking dish. Remove the chicken from the bag and pour the remaining marinade on top of the potatoes. Use your hands to thoroughly coat the potatoes with the marinade and spread them into one layer, then season with salt and pepper. Bake the potatoes in a 425°F oven for 20 minutes.
- Remove the potatoes from the oven and place the chicken thighs on top of the potatoes, skin side up. Drizzle the remaining marinade on the chicken, cover the pan with foil, and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes or until the chicken reaches an internal temp of at least 185°F and the potatoes are tender.
- To brown the chicken and crisp up the skin even more, broil for 2-3 minutes but watch carefully to prevent burning. Remove from the oven and let the chicken sit for 10 minutes, then garnish with the basil leaves and serve with a drizzle of hot honey sauce.
Top tips
- Don’t overcrowd. For best results, and to more effectively crisp the skin on the chicken, be sure to not overcrowd the pan. If you don’t have enough room, simply use two pans.
- Taste test. Hot honey baked chicken and potatoes should be made to your personal heat tolerance level. If you prefer spicy, add more Calabrian chili paste, if you prefer sweeter, add more honey.
- Let it rest. Resting for 10-15 minutes allows the chicken and potatoes to reabsorb all the pan juices.
More chicken and potato recipes
The iconic combination of chicken and potatoes is celebrated here in these recipes!
- Italian baked chicken and potatoes
- Chicken Vesuvio
- Greek lemon chicken and potatoes
- Spatchcock rosemary chicken and potatoes
- Chicken scarpariello
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One-Pan Hot Honey Baked Chicken and Potatoes
Ingredients
For the marinade
- 6 cloves garlic
- 1 small onion chopped
- 1/3 cup olive oil
- 1/3 cup dry white wine
- 1/3 cup tomato paste
- 1 tablespoon Calabrian chili paste
- 2 tablespoons honey
- 2 teaspoons dried oregano
- 2 teaspoons fine sea salt
Remaining ingredients
- 8 large chicken thighs overlapping skin trimmed
- 5 medium Yukon Gold potatoes peeled, cut into large chunks, and soaked in water then dried
- 10 basil leaves for garnish
For hot honey sauce
- 1/3 cup honey
- 2 tablespoons Calabrian chili paste plus more to taste
- 1 pinch salt
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Instructions
- Blend the marinade ingredients until smooth. Place the chicken along with all of the marinade in a sealed bag and refrigerate for at least 2 hours but preferably overnight.
- Preheat oven to 425°F and set the rack to the middle level.
- In a small bowl, combine the hot honey ingredients. Taste test and add more Calabrian chili paste to taste, or if too spicy, add a bit more honey. Set aside.
- Add the potatoes to a baking dish. Remove the chicken to a plate and squeeze the remaining marinade onto the potatoes. With your hands, thoroughly coat the potatoes with the marinade and spread them out into one even layer. Season the potatoes with a touch of salt and pepper. Bake the potatoes for 20 minutes.
- Remove the dish from the oven and place the chicken thighs on the top of the potatoes, skin side up. Drizzle the remaining marinade onto the chicken and cover the pan with foil. Bake for 30 minutes, then remove the foil and continue to bake for another 15-20 minutes or until the chicken registers an internal temp of at least 185°F and the potatoes are tender. To further brown the chicken, broil for a 2-3 minutes but watch carefully.
- Let the chicken sit lightly tented for 10 minutes before serving so that the chicken and potatoes will reabsorb the juices. Garnish with the basil and serve with a drizzle of the hot honey sauce and grated Romano or parmesan cheese, if desired. Enjoy!
Notes
- Baking dishes. Use two baking dishes if you can not fit everything in one. Avoid overcrowding to more effectively roast the chicken.
- Hot honey. Adjust the hot honey to personal tastes. Add more Calabrian chili paste to taste, or if too spicy, add a bit more honey.
- Broil carefully. If needed, broil the chicken during the last few minutes to crisp the skin.
- Rest before eating. Let the chicken sit for 10 minutes before eating. This will help the chicken and potatoes reabsorb all the pan juices.
- Leftovers. One-pan hot honey chicken and potatoes can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Jim, I love your recipes. I know you never recommend dried basil, but in my area, fresh basil is almost impossible to find. I’m 72 and have no access to a garden—my niece has a small garden but she’s made it clear to me that the senior citizen who lives next door has ZERO access to her basil (is that elder abuse in New York?). Any suggestions?
Thanks, John
Hi John, dried basil isn’t a good substitute for fresh basil, so if you can’t find fresh basil, just omit it. Sometimes, depending on the recipe, you can replace it with another fresh herb, such as parsley, but it really depends on the recipe.