Hot Honey Chicken
with BBQ-Roasted Potatoes & Green Beans
Crispy panko-coated chicken, smoky BBQ-spiced potatoes, and easy-peasy buttery green beans are a pretty obvious recipe for dinnertime success. It’s got your classic trifecta of meat, potatoes, and veg—could you ask for much more? How about a drizzle of hot honey? The stuff combines sweet sensations with spicy good vibrations, making it perfect for taking things beyond ordinary.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 tablespoon
Sweet and Smoky BBQ Seasoning
½ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
2 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
¾ ounce
Mike’s Hot Honey®
Not included in your delivery
1 tablespoon
Olive Oil
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce (except green beans). Dice potatoes into ½-inch pieces. Toss on one side of prepared sheet with a drizzle of olive oil, half the BBQ Seasoning (you’ll use the rest in the next step), pepper, and a big pinch of salt. (For 4, spread potatoes out across entire sheet.) Roast on top rack for 5 minutes (you’ll add the chicken then).
Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in a large drizzle of olive oil, remaining BBQ Seasoning, pepper, and a big pinch of salt. Add panko and stir until evenly combined.
Pat chicken dry with paper towels; season all over with salt and pepper. Evenly spread sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides). Once potatoes have roasted 5 minutes, remove sheet from oven; carefully place coated chicken on empty side. (For 4 servings, leave potatoes roasting and add chicken to a second sheet.)
Roast chicken and potatoes on top rack until chicken is browned and cooked through and potatoes are crispy, 15-18 minutes. (For 4 servings, roast chicken on middle rack.)
When chicken and potatoes are almost done, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. Season with salt and pepper. TIP: If you like, toss green beans in a bowl with 1 TBSP butter.
Divide chicken, potatoes, and green beans between plates. Drizzle chicken with as much hot honey as you like and serve.
