topBanner
Honey Frank's RedHot® Sauce Chicken

Honey Frank's RedHot® Sauce Chicken

with Roasted Carrots & Cheesy Garlic Potato Wedges

Read more

Over here, we believe chicken is a canvas, and we like to paint it with allllll the flavors. Tonight’s palette: A saucy coating that includes honey, Frank’s hot sauce, and butter—because why choose one of these ingredients when you could choose all three? Add to that a side of cheesy garlic potato wedges and roasted carrots, and you have yourself a dinner to Remem-brandt (see what we did there?).

Tags:Spicy
Allergens:MilkEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Carrots

2 unit

Frank’s RedHot® Original Cayenne Pepper Sauce

12 ounce

Yukon Gold Potatoes

1 teaspoon

Garlic Powder

½ cup

Pepper Jack Cheese

(ContainsMilk)

10 ounce

Chicken Cutlets

7.2 g

Frank's Seasoning Blend

2 teaspoon

Honey

1.5 ounce

Buttermilk Ranch Dressing

(ContainsMilk, Eggs)

1 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate52 g
Sugar16 g
Dietary Fiber8 g
Protein41 g
Cholesterol150 mg
Sodium1420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
Instructionsarrow up iconarrow up icon
1

Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Cut potatoes into ½-inch-thick wedges. Toss on a separate baking sheet with a large drizzle of oil, garlic powder, salt, and pepper.

2

Roast carrots on middle rack and potatoes on top rack until tender, 20-25 minutes. When potatoes have 2-3 minutes left, using a spatula, carefully push potatoes together so they’re slightly overlapping. Sprinkle with pepper jack. Return to oven until cheese melts.

3

Meanwhile, pat chicken* dry with paper towels. Season lightly with salt, then rub with Frank’s Seasoning.

4

Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: Cooking over medium heat will help prevent the spice blend from burning. Turn off heat; transfer chicken to a plate. Wipe out pan.

5

Heat same pan over medium-low heat. Add honey, stock concentrate, and 1 TBSP water (2 TBSP for 4 servings). Cook, stirring, until combined and just simmering, 1-2 minutes. Stir in 1 TBSP butter (2 TBSP for 4) and Frank’s RedHot® Original Cayenne Pepper Sauce to taste. Return chicken to pan and turn to coat.

6

Divide chicken, carrots, and potato wedges between plates. Drizzle any remaining sauce from pan over chicken. Serve with ranch dressing on the side for dipping.