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Hot 'n' Honey Chicken

Hot 'n' Honey Chicken

with DIY Ranch, BBQ Potato Wedges and Celery Salad

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Did someone say wing night? Our sweet, spicy and sticky sauce combines two great wing flavours, honey-garlic and Buffalo!

Tags:Easy Clean-upFamily FriendlySpicy
Allergens:Milk/LaitEgg/OeufMustard/MoutardeSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

460 g

Russet Potato

3 unit

Celery

3 tbsp

Sour Cream

(ContainsMilk/Lait)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g

Chives

1 tbsp

Chili Garlic Sauce

2 tbsp

Honey

1 tbsp

BBQ Seasoning

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Spring Mix

Not included in your delivery

2.5 tbsp

Oil*

¾ tsp

Sugar*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat47 g
Saturated Fat9 g
Carbohydrate63 g
Sugar7 g
Dietary Fiber4 g
Protein47 g
Cholesterol150 mg
Sodium1060 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Whisk
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a baking sheet. Season with salt, pepper and 1/2 tbsp BBQ Seasoning, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and 1/2 tbsp BBQ Seasoning per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)

2

While potatoes roast, thinly slice celery. Thinly slice chives. Add 2 tsp vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add celery, then toss to coat. Set aside.

3

Stir together half the honey and 1/4 tsp BBQ Seasoning (dbl for 4 ppl) in a small bowl. (NOTE: This is the kid-friendly option!) Add remaining honey, 1/4 tsp BBQ Seasoning (dbl for 4 ppl) and chili garlic sauce to another small bowl. Season with pepper, then stir to combine.

4

Pat chicken dry with paper towels. Season with salt, pepper and remaining BBQ seasoning. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**

5

While chicken bakes, add sour cream, mayo, half the chives, remaining vinegar and 1/2 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

6

Thinly slice chicken. Add spring mix to the large bowl with celery, then toss to combine. Divide chicken, potatoes and salad between plates. Serve ranch on the side for dipping. For kids, drizzle BBQ honey over chicken. For adults, drizzle chili garlic honey over chicken.