Hot Honey Chicken & Potato Bake

Ingredients

• 1.5 lb baby potatoes (cut into small pieces)
• 7 boneless skinless chicken thighs (6–8 small thighs)
• 2 tbsp olive oil (divided for potatoes and chicken)
• 1 packet ranch seasoning (divided for potatoes and chicken)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• paprika (to taste)
• onion powder (to taste)
• 0.5 cup hot honey (plus more to taste for finishing)
• 0.25 cup bacon pieces (cooked; optional)
• fresh parsley (for topping)

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Add the baby potatoes to a greased baking dish or sheet pan. Ensure they are cut into small pieces to guarantee they cook through quickly.

3. 3

   Drizzle the potatoes with olive oil and season with ranch seasoning, salt, pepper, garlic powder, paprika, and onion powder. Toss well to ensure every piece is evenly coated.

4. 4

   In a separate bowl, add the chicken thighs. Drizzle them with olive oil and season with the remaining ranch seasoning, salt, pepper, garlic powder, paprika, and onion powder. Toss to coat the chicken thoroughly.

5. 5

   Place the seasoned chicken thighs directly on top of the potatoes in the baking dish.

6. 6

   Bake for 35–40 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the potatoes are crispy on the outside and tender on the inside.

7. 7

   Remove from the oven and top with the cooked bacon pieces. Drizzle 1/2 cup of hot honey generously over the chicken and potatoes.

8. 8

   Return the dish to the oven for an additional 5–10 minutes to allow the honey to glaze and caramelize.

9. 9

   Finish with a sprinkle of fresh parsley and an extra drizzle of hot honey before serving.

Notes

For faster cooking, ensure potatoes are diced no larger than 1/2 inch. If you don't have hot honey, you can mix regular honey with a pinch of cayenne pepper or red pepper flakes.

Nutrition per serving

• main
• chicken
• potatoes
• sheet pan
• easy dinner
• hot honey
• spicy
• baked