Baked Hot Honey Chicken

Baked Hot Honey Chicken

with BBQ Spiced Potatoes and Sugar Snap Peas

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Kick up your chicken dinner with hot honey! You control the heat with a little or a lot of fresh jalapenos. Baked spiced wedges and sugary snap peas help to cool down this fiery meal!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 tbsp

Chicken Thighs/Leg

1 unit


2 tbsp


1 tbsp

All-Purpose Flour


460 g

BBQ Seasoning


113 g

Russet Potato

56 g

Sugar Snap Peas

¼ tsp

Corn Kernels

Not included in your delivery

2.5 tbsp

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate72 g
Sugar6 g
Dietary Fiber6 g
Protein39 g
Cholesterol145 mg
Sodium630 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Paper Towel
Parchment Paper
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!

Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the BBQ seasoning on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping wedges halfway through cooking, until golden-brown, 20-22 min.


While the potatoes roast, pat chicken dry with paper towels, then cut in half. Season with salt and pepper. Combine the remaining BBQ seasoning and flour in a large bowl. Add chicken, toss to coat, then transfer to a parchment-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl) both sides of chicken. Bake in the top of the oven, flipping once halfway through cooking, until cooked through and golden, 14-16 min.**


While the chicken cooks, trim the snap peas. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add the corn. Cook, until corn is warmed through, 1-2 min. Season with salt and pepper, then set aside.


Wearing kitchen gloves, thinly slice the jalapeño. (NOTE: We suggest using gloves when prepping jalapeño!) Stir together the sliced jalapeño and honey in a small microwavable bowl. (NOTE: Reference Heat Guide.) Microwave for 25-30 seconds on low, until warmed through. Set aside.


Divide the BBQ potatoes, chicken and veggies between plates. Drizzle the hot honey over the chicken. Sprinkle a pinch of salt over the chicken, if desired.