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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, whisk together the honey, olive oil, garlic powder, paprika, salt, and black pepper to create the marinade.

Add the chicken strips and potato wedges to the bowl with the marinade. Toss thoroughly until all pieces are evenly coated.

Sprinkle the panko breadcrumbs over the chicken and potatoes in the bowl. Toss again until the chicken and potatoes are well coated with the breadcrumbs, ensuring a crispy exterior.

Arrange the coated chicken and potato wedges in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this will prevent them from getting crispy. Use two baking sheets if necessary.

Bake for 25-30 minutes, flipping the chicken and potatoes halfway through the cooking time. Continue baking until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender inside and golden brown and crispy on the outside.

Remove from the oven and garnish with fresh chopped parsley before serving immediately.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, whisk together the honey, olive oil, garlic powder, paprika, salt, and black pepper to create the marinade.

Add the chicken strips and potato wedges to the bowl with the marinade. Toss thoroughly until all pieces are evenly coated.

Sprinkle the panko breadcrumbs over the chicken and potatoes in the bowl. Toss again until the chicken and potatoes are well coated with the breadcrumbs, ensuring a crispy exterior.

Arrange the coated chicken and potato wedges in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this will prevent them from getting crispy. Use two baking sheets if necessary.

Bake for 25-30 minutes, flipping the chicken and potatoes halfway through the cooking time. Continue baking until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender inside and golden brown and crispy on the outside.

Remove from the oven and garnish with fresh chopped parsley before serving immediately.
