Hot Honey Chicken with Parmesan Potatoes

Instructions

1. 1

   Heat the oven to 425°F/220°C with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Halve the potatoes, cutting any larger ones into quarters so the pieces are about 1½ inches across. Finely grate the Parmesan.

2. 2

   Toss the potatoes with 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper and all the Parmesan. Arrange on one baking sheet, cut-side down, pressing any loose Parmesan beneath the potatoes and leaving space between them.

3. 3

   Divide the chicken into 4 portions and gently flatten the thickest parts to about ¾ inch. Beat the egg in a shallow bowl. In another shallow bowl, mix the panko with the remaining 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper and the smoked paprika. Dip each chicken portion into the egg, then press firmly into the crumbs. Place on the second baking sheet and scatter any remaining crumbs over the chicken.

4. 4

   Roast the potatoes on the lower rack for 20 minutes. Add the chicken to the upper rack and bake both for another 20–25 minutes, until the chicken is golden and cooked through, 165°F/74°C, and the potatoes are tender with crisp, deeply golden bottoms.

5. 5

   Meanwhile, combine the honey, crushed red pepper and vinegar in a small microwave-safe bowl. Microwave for 20–30 seconds, just until warm and runny, then stir and leave to infuse while everything finishes baking.

6. 6

   Let the potatoes stand for 2 minutes before lifting them from the tray so their cheese crust stays attached. Divide the chicken and potatoes among 4 plates and drizzle the warm hot honey over the chicken just before serving.