September Recipes

One-Pan Hot Honey Chicken

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One Pan Hot Honey Chicken being scooped by a serving spoon.
Hands On:
30 minutes
Total Time:
55 minutes


  • 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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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
% 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%

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