Crispy Honey Chicken Potato Wedges
Crispy Honey Chicken Potato Wedges
Ingredients
For the Honey-Garlic Marinade
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken breasts, thin sliced, cut into 1-inch strips
- 2 pounds russet potatoes, scrubbed, cut into 1/2-inch wedges
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the honey, olive oil, garlic powder, paprika, salt, and black pepper to create the marinade.
⏱️ 3 min
- 3
Add the chicken strips and potato wedges to the bowl with the marinade. Toss thoroughly until all pieces are evenly coated.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 30 min•🌡️ 400
- 7
Remove from the oven and garnish with fresh chopped parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Chicken Potato Wedges
Ingredients
For the Honey-Garlic Marinade
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken breasts, thin sliced, cut into 1-inch strips
- 2 pounds russet potatoes, scrubbed, cut into 1/2-inch wedges
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the honey, olive oil, garlic powder, paprika, salt, and black pepper to create the marinade.
⏱️ 3 min - 3
Add the chicken strips and potato wedges to the bowl with the marinade. Toss thoroughly until all pieces are evenly coated.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 30 min•🌡️ 400 - 7
Remove from the oven and garnish with fresh chopped parsley before serving immediately.
⏱️ 2 min