This skillet dinner is about to become your new weeknight favorite. Pan-seared chicken thighs are glazed with a mixture of honey, Sriracha and garlic and placed on top of a bed of carrots and potatoes, then roasted until everything is tender and flavorful.
Hot Honey Chicken Skillet
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 4
- Ingredients 11
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon ground red pepper (cayenne)
- 4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
- 2 teaspoons olive oil
- 8 baby Yukon Gold potatoes, halved (about 3/4 lb)
- 3 medium carrots, peeled and cut into 1/2-inch slices (1 1/2 cups)
- 3 tablespoons honey
- 4 teaspoons Sriracha sauce
- 2 cloves garlic, finely chopped
Instructions
-
Step1Heat oven to 400°F.
-
Step2In small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.
-
Step3In 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.
-
Step4In small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
-
Step5Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.
Nutrition
350
Calories
12g
Total Fat
27g
Protein
34g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1 Thigh and About 3/4 Cup Vegetables
- Calories
- 350
- Calories from Fat
- 100
- Total Fat
- 12g
- 18%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 120mg
- 40%
- Sodium
- 860mg
- 36%
- Potassium
- 770mg
- 22%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 17g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 160%
- 160%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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