Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Hot Honey Chicken
with Mashed Potatoes & Carrots
30 MIN
+$4.95/serving
2 Servings
From the Test Kitchen
To accompany our seared chicken—topped with an irresistibly spicy-sweet pan sauce made with honey and hot sauce—we’re making hearty, comforting sides of roasted carrots and creamy mashed potatoes.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories690 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
-
2 tsps Honey
-
1 oz Salted Butter
-
¾ lb Potatoes
-
¾ lb Carrots
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
-
2 Scallions
-
¼ cup Sour Cream
-
1 Tbsp Hot Sauce
step-by-step
instructions
1
Prepare the ingredients & start the sauce
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; halve crosswise, then quarter lengthwise. In a bowl, combine the honey (kneading the packet before opening), 2 tablespoons of water, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.
2
Make the mashed potatoes
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream and sliced white bottoms of the scallions. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Roast the carrots
Meanwhile, place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
4
Cook the fish
Meanwhile, pat the fish dry with paper towels; season on both sides with salt and pepper. Season only on the skinless side with the remaining spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish the sauce
Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
6
Serve your dish
Serve the cooked fish with the mashed potatoes and roasted carrots. Top the fish with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & start the sauce
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; halve crosswise, then quarter lengthwise. In a bowl, combine the honey (kneading the packet before opening), 2 tablespoons of water, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.
2
Make the mashed potatoes
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream and sliced white bottoms of the scallions. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Roast the carrots
Meanwhile, place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
4
Cook the fish
Meanwhile, pat the fish dry with paper towels; season on both sides with salt and pepper. Season only on the skinless side with the remaining spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish the sauce
Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
6
Serve your dish
Serve the cooked fish with the mashed potatoes and roasted carrots. Top the fish with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs