One Pan Hot Honey Chicken being scooped by a serving spoon.

Hands On:

30 minutes

Total Time:

55 minutes

Serves:

Ingredients

3 tbsp Hy-Vee honey
1 tbsp Lola's original hot sauce
1 tsp Hy-Vee ground black pepper
1 (3-lbs.) pkg. Hy-Vee fresh 100% natural chicken leg quarters
1 tbsp Gustare Vita olive oil
1 cup Hy-Vee Short Cuts tri-colored chopped bell peppers
2 tsp bottled minced garlic
2 cups water
1 tsp kosher salt
1 cup long grain white rice
1 tsp Hy-Vee less sodium soy sauce, or gluten-free tamari sauce
Green onions, sliced; for garnish

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Preparation

Preheat oven to 350°. Stir together honey, hot sauce, and black pepper in a small bowl; set aside.

Pat chicken dry with paper towels. Heat oil in a 6-quart Dutch oven over medium-high heat. Place chicken, skin-side down, in Dutch oven. Reduce heat to medium-low. Cook 6 to 8 minutes or until skin is golden brown; do not turn over. Remove from Dutch oven; set aside.

Add bell peppers to pan drippings in Dutch oven. Cook over medium heat 2 minutes, stirring frequently. Stir in garlic; cook 30 seconds. Stir in water, salt, rice, and soy sauce. Place chicken, skin-side up, on rice mixture. Brush top of chicken with honey mixture.

Bring to a boil over high heat. Cover Dutch oven. Bake 20 to 25 minutes or until rice is tender and chicken reaches 165°. Remove from oven; spoon remaining honey mixture over chicken. Garnish with green onions, if desired.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		630
% Daily Value*
Total Fat: 43g		55%
	Saturated Fat: 12g
	Trans Fat: 0g
Cholesterol: 200mg		67%
Sodium: 560mg		24%
Total Carbohydrate: 23g		8%
	Dietary Fiber: 1g	4%
	Sugars: 10g	20%
Protein: 38g		76%