Hot Honey Spiced Chicken Thighs
with Rosemary Chips and Baby Gem Salad
- Sulphites
This delicious Hot Honey Spiced Chicken Thighs has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
4 unit(s)
British Chicken Thighs
1 sachet(s)
Central American Style Spice Mix
15 grams
Honey
30 grams
Hot Sauce
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Medium Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins.
Meanwhile, in a medium bowl, add the chicken thighs, Central American style spice mix and a drizzle of oil. Season with salt and pepper. Mix to coat the chicken in the spices. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.
While the chicken fries, in a small bowl, mix together the honey and hot sauce. This is your hot honey sauce- set aside for now. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once the chicken is browned, pop it onto a baking tray lined with foil.
Remove the chips from the oven, turn them, then pop onto the middle shelf.
Bake the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken bakes, trim the baby gem, halve lengthways, then thinly slice. Cut the tomato into 1cm chunks.
In a medium bowl, combine the red wine vinegar, a drizzle of oil, a pinch of sugar (if you have any) and season with salt and pepper. Stir the tomato chunks into the dressing.
Just before everything's ready, toss the salad through the dressing. TIP: Don't add the leaves too early or they'll go soggy.
Share the spiced chicken thighs between your plates.
Serve the rosemary chips and salad alongside.
Drizzle the hot honey sauce over the chicken thighs to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The hot honey sauce is a real highlight — sweet, spiced, and well balanced, with the Central American spice mix drawing plenty of praise. Some found the overall dish a little mild and would welcome more heat.
- Ease of prep: Most find this quick and straightforward to pull together on a weeknight. An air fryer works well for both the chips and the chicken if you want to speed things up.
- Suggestions: Consider doubling the hot honey sauce, as several cooks felt there wasn't quite enough to coat the chicken generously. If the red wine vinegar dressing tastes too sharp, reduce the amount or add a little honey or mustard to balance it. Marinating the chicken for an hour or two before cooking adds extra depth of flavour. The chips may need a few extra minutes in the oven — or a brief parboil first — to ensure they crisp up properly.
- Next-day meals: Chicken thigh portions were frequently described as small, particularly for larger households; adding an extra thigh or two per person helps make it a more satisfying meal.
- Salad: The baby gem salad divides opinion — some enjoy its simplicity, while others suggest adding extra vegetables such as peppers, cucumber, or shallots to make it more substantial.
