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Baked Hot Honey Chicken
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Baked Hot Honey Chicken

Baked Hot Honey Chicken

with BBQ-Spiced Potatoes and Snap Peas

Kick up your chicken dinner with hot honey! You control the heat by adding a little or a lot of fresh jalapeños. 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 Time35 minutes


serving amount

280 g

Chicken Thighs

2 tbsp


1 unit


2 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

460 g

Russet Potato

113 g

Sugar Snap Peas

56 g

Yellow Onion

¼ tsp

Chipotle Powder

Not included in your delivery

¼ tsp


2.5 tbsp


¼ tsp



Nutrition Values

Calories630 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate72 g
Sugar18 g
Dietary Fiber6 g
Protein36 g
Cholesterol130 mg
Sodium750 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.


Baking Sheet
Measuring Spoons
Large Bowl
Paper Towel
Parchment Paper
Large Non-Stick Pan
Small pot


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 4: 1/2 tbsp mild, 1 tbsp medium,1 1/2 tbsp spicy and 2 tbsp extra-spicy! Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp oil (dbl for 4 ppl) and half the BBQ Seasoning to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.

Prep and bake chicken

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Combine remaining BBQ Seasoning, 1/4 tsp chipotle powder (dbl for 4 ppl) and flour in a large bowl. Add chicken, then toss to coat. Transfer chicken to a parchment-lined baking sheet. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then flip and drizzle other side with another 1/2 tbsp oil (dbl for 4 ppl).Bake in the top of the oven, flipping halfway, until cooked through and golden, 14-16 min.**

Cook veggies

Meanwhile, peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Trim snap peas. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.Season with salt and pepper, to taste.Transfer to a plate, then cover to keep warm.

Make hot honey

Finely chop jalapeño. (TIP: Seeds hold the spice! Remove some seeds for less heat, if desired. We suggest using gloves when prepping jalapeños!) Add honey and 1 tbsp jalapeño to a small pot. Heat over medium heat, stirring often, until jalapeños soften, 2-3 min. (NOTE: Reference heat guide.)Season with salt and pepper, to taste. Remove from heat.

Finish and serve

Thinly slice chicken. Divide potato wedges, chicken and veggies between plates. Drizzle hot honey over chicken.

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