Hot Honey Chicken Skillet

Not For Our Family


1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

4 bone-in skin-on chicken thighs (about 1 1/2 lb total)

2 teaspoons olive oil

8 baby Yukon Gold potatoes, halved (about 3/4 lb)

3 medium carrots, peeled and cut into 1/2-inch slices (1 1/2 cups)

3 tablespoons honey

4 teaspoons Sriracha sauce

2 cloves garlic, finely chopped


Heat oven to 400°F.

In small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.

In 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.

In small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.

Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.


Calories: 350
Total Carbohydrates: 34 g
Cholesterol: 120 mg
Total Fat: 1/2
Dietary fiber: 3 g
Protein: 27 g
Saturated fat: 3 g
Amount Per: 1 Thigh and About 3/4 Cup Vegetables
Sodium: 860 mg
Sugar: 17 g
Trans Fat: 0 g