Sheet Pan Roasted Chicken with Hot Honey Spiced Apples
Bestseller Pack
INGREDIENTS
- ¼ cup + 1 tablespoon Momofuku Hot Honey Chili Crunch
- 2 tablespoons Momofuku Soy Sauce
- 3 tablespoons olive oil
- 1½–2 pounds bone-in, skin-on chicken (thighs or breasts, about 4–5 pieces)
- 3–4 apples, cored and sliced into about 6 pieces
- 1 onion, peeled and cut into quarters
- 1 tablespoon Momofuku Tingly Seasoned Salt
- ½ teaspoon ground cinnamon
Sheet Pan Roasted Chicken with Hot Honey Spiced Apples Content
This easy sheet pan dinner uses a combination of our Tingly Seasoned Salt and cinnamon to make a seasoning that’s a nod to Chinese Five Spice. Roasted with our Momofuku Hot Honey, it’s a touch spicy, a hint sweet, and plenty savory—and it’s ready in about 30 minutes. Serves 3.
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Heat oven to 425°F.
Combine ¼ cup Momofuku Hot Honey, 2 tablespoons of Momofuku Soy Sauce, and 3 tablespoons of olive oil in a large bowl. Add chicken, sliced apples, and quartered onions and toss until everything is evenly coated in the sauce.
Pour directly on a sheet pan, spreading out on an even layer. Combine 1 tablespoon of Momofuku Tingly Seasoned Salt and ½ teaspoon of ground cinnamon. Season chicken, apples, and onions generously with about half of the Tingy cinnamon mixture. Roast on the middle rack for 20–25 minutes, until the internal temperature of the chicken is 165°F.
Optional: turn the broiler to high and position a rack in the top of the oven. Broil sheet pan for 1–2 minutes until the tops of the chickens are deeply browned. Remove from the oven.
Remove chicken from sheet pan. Add 1 tablespoon of Momofuku Hot Honey and a few pinches of the Tingly Cinnamon mixture to the cooked apples and onions. Toss to combine.
To serve, spoon the saucy Hot Honey spiced apples and onions over the chicken pieces.
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