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?).
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Frank’s RedHot® Original Cayenne Pepper Sauce
Yukon Gold Potatoes
Pepper Jack Cheese(ContainsMilk)
Frank's Seasoning Blend
Buttermilk Ranch Dressing(ContainsMilk, Eggs)
Chicken Stock Concentrate
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.
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.
Meanwhile, pat chicken* dry with paper towels. Season lightly with salt, then rub with Frank’s Seasoning.
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.
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.
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.