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HOT HONEY CHICKEN

Music is life. So first thing's first, set the mood w/ our dinner time playlist (Spotify link here).

INGREDIENTS

  • Free range chicken seasoned with paprika, sea salt, black pepper
  • Delicata squash (tossed w/ extra virgin olive oil)
  • Green beans (tossed w/ extra virgin olive oil)
  • Local goat cheese (Mariposa Dairy | Lindsay, ON) whipped w/ extra virgin olive oil
  • Hot honey (honey, vinegar, chillies, spices, salt, lime leaf, lemongrass)
  • Lime

    COOKING INSTRUCTIONS

    • Preheat oven to 425°F (set on the CONVECTION function if your oven has one, otherwise the BAKE function will work fine). If you’re planning on BBQ’ing the chicken, fire up your BBQ on high as well.
    • Pull out the hot honey and whipped goat cheese from the fridge and set aside.

      CHICKEN

      • Grab a metal sheet pan and line with parchment paper.
      • Remove the chicken from the vacuum sealed bag and place onto the sheet pan, laying the chicken out flat, skin side up. 
      • Place into the oven for approximately 45 minutes (if you ordered the whole chicken) or approximately 30 minutes (if you ordered the two chicken breasts). If you’re using a probe or thermometer, you want your chicken to hit an internal temperature of 165°F or 74°C.
      • Once it’s done, make sure to let the chicken rest for a few minutes before digging in. 
      • And while resting, hit it with a squeeze of fresh lime (use half a lime, saving the other half for the veggies).

      If you’re looking for a little extra char and possibly some extra smokiness and / or love BBQ’ing, feel free to grill the chicken. To grill the chicken on the BBQ, remove the chicken from the vacuum sealed bag and place the chicken directly onto the grill. Lay the chicken out flat and skin side up to begin. Cook over medium-high heat (approximately 450°F ) for about 8 minutes, then another 5 minutes or so on the other side until ready. If you’re using a probe or thermometer, you want your chicken to hit an internal temperature of 165°F (74°C)

          ROASTED SQUASH + GREEN BEANS

          • Grab a metal sheet pan and line with parchment paper.
          • Remove the delicata squash from the vacuum sealed bag and spread evenly across the sheet pan. The veggies have already been tossed in extra virgin olive oil (if the oil has congealed a bit because of the refrigeration, that is totally normal), so season w/ salt and pepper to taste.
          • Place into the oven and cook for 20 minutes.
          • After 20 minutes, pull out the squash and add your green beans (spread them evenly on the same pan as the squash - it’s ok if the beans are on top of the squash at this point).
          • Place the tray back into the oven and cook for another 15 minutes (so squash will have been cooking for 35 minutes in total and the beans for 15 minutes in total).

              PUTTING IT ALL TOGETHER

              Take your roasted veggies and put them into a large serving bowl. Then grab your whipped goat cheese and spoon in a few dollops onto the veggies. Drizzle hot honey generously over everything (veggies + chicken) and enjoy.