One-Pan Hot Honey Baked Chicken and Potatoes
My One Pan Hot Honey Chicken and Potatoes combines the sweet heat of a Calabrian chili hot honey sauce with tender marinated baked chicken and potatoes. Easy to make and perfect for weeknights!
Servings: 6
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
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
Calories: 720kcal | Carbohydrates: 61.4g | Protein: 36.3g | Fat: 37.2g | Saturated Fat: 8.1g | Cholesterol: 114mg | Sodium: 799mg | Fiber: 6g | Sugar: 26.3g | Calcium: 47mg | Iron: 3mg
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