Hot Honey Chicken Thighs: Made in One Pan
Delicious, sweet, spicy and sticky hot honey chicken thighs made in a cast iron pan with potatoes and kale.
- 4 chicken thighs skin-on, bone-in, just over 1 lb.
- kosher salt and black pepper for seasoning
- 1 1/2 tbsp extra virgin olive oil divided
- 3/4 lb baby potatoes about 8-9, quartered
- 1 bunch lacinato kale stem removed, roughly chopped or torn
- 1/2 cup honey for drizzling
- 1 serrano pepper sliced, seeded for less heat
- Pat the chicken thighs dry and season with salt and pepper. Preheat the oven to 425ºF (218ºC).
- Heat a large cast iron pan over medium heat. Once hot, add half the oil. Add the chicken thighs, skin side down and sear them, without flipping or moving too much for 8 to 10 minutes.
- Toss the potatoes with the remaining oil and season with salt.
- Add the potatoes to the pan. Transfer this to the oven to finish cooking for about 20-22 minutes. With about 10 minutes left of cooking, take out the chicken and flip them over to sear the other side.
- Remove the pan from the oven and take out the chicken and place on a plate to let them cool slightly and rest. The potatoes should be fork tender and cooked through at this point. You can also remove them from the pan and set them aside.
- Add the kale to the skillet and let it wilt and get a little crispy (work in batches so you don't overcrowd the skillet). Season with salt and pepper.
- Divide the kale onto plates, top with potatoes. Then add the chicken. Drizzle the hot honey all over the chicken. Serve and enjoy!
For the Hot Honey
- In a small saucepan over low heat, add the honey and serrano pepper and bring to a very low simmer. Once it has begun simmering, lower the heat more and let it sit for up to 45 minutes. Remove from the heat and let cool for about 10 minutes.
- Strain the pepper from the honey using a sieve into a clean jar. You can also leave the pepper in the honey if you want more heat. Store in the container in a cool, dry place.