Sweet and Spicy Glazed Chicken with Roasted Carrots and Cheesy Garlic Potato Wedges

This sweet and spicy glazed chicken recipe is a perfect balance of flavors. The chicken cutlets are seasoned and pan-seared, then coated in a glossy sauce made with honey, hot sauce and butter. Served alongside roasted carrots and cheesy garlic potato wedges, this meal is both comforting and exciting.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers. The combination of tender chicken, sweet and spicy glaze and crispy potato wedges with melted pepper jack cheese is sure to become a favorite.

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Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit Frank’s RedHot® Original Cayenne Pepper SauceView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

7.2 g Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim, peel and cut carrots into ½-inch thick diagonal slices. Toss on a baking sheet with a drizzle of oil, salt and pepper. Cut potatoes into ½-inch thick wedges. Toss on a separate baking sheet with a drizzle of oil, garlic powder, salt and pepper.
2. Roast carrots on middle rack and potatoes on top rack until tender, 20-25 minutes. When potatoes have 2-3 minutes left, push them together slightly and sprinkle with pepper jack cheese. Return to oven until cheese melts.
3. Pat chicken dry with paper towels. Season lightly with salt, then rub with Frank’s Seasoning Blend.
4. Heat a drizzle of oil in a medium nonstick pan over medium heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer chicken to a plate and wipe out the pan.
5. Return pan to medium-low heat. Add honey, chicken stock concentrate and 1 tablespoon water. Cook, stirring, until combined and simmering, 1-2 minutes. Stir in butter and Frank’s RedHot sauce to taste. Return chicken to pan and turn to coat.
6. Divide chicken, carrots and potato wedges between plates. Drizzle any remaining sauce over chicken. Serve with ranch dressing on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes, but adjust cooking time as needed.

What can I use instead of pepper jack cheese?

Monterey Jack or cheddar cheese can be used as a substitute for pepper jack.

Can I make this recipe ahead of time?

The chicken and vegetables are best served fresh, but you can prep the carrots and potatoes in advance.