Len's Recipe of the Month - September 2025

 

Even though it's still hot in Los Angeles, the calendar flipping to a Fall month turns on my oven and my cooking.

I've been looking in one of the viral dishes people are talking about.  Hot Honey Chicken.  Savory and sweet.   I found one of my favorite social media chefs had a recipe and I tried it.

With most recipes these days, it's all about the marinade which ideally you should do overnight.    Let's assemble the marinade for this using...

6 cloves of garlic.

1 small chopped onion.

1/3 cup olive oil.

1/3 cup white wine.

1/3 cup tomato paste.

2 tablespoons of honey.

1 teaspoons of dried oregano.

2 teaspoons salt.

1 tablespoon Calabrian chili paste.

On the last item, my super market didn't have the paste, but they had a jar of chopped chilis.   Simply mash them with a fork and voila...paste.

Now you'll want to unwrap four to six bone-in, skin-on chicken thighs.  Put them in a Ziplock bag and pour the marinade over them.   Put in the fridge overnight.

Slice up about a pound of small Yukon Gold potatoes.   Lay them over a roasting pan.   You might want to spread some cooking spray in the pan before you do this.

Preheat your oven to 425.

Remove the thighs from the fridge and put on a plate.   Pour the marinade over the potatoes and roast for 30 minutes.

While the potatoes are cooking, you need to assemble the hot honey sauce.  In a small bowl, mix 1/3 cup of honey with two tablespoons of the chili paste.

Remove the potatoes and nestle the thighs of them.   Baste the thighs with the sauce.   Tin foil the pan and cook for 30 minutes.   

Remove the tin foil and then return the pan to the oven for 20 more minutes.

You're all set...Hot Honey.

Dinner last night:  Chicken sausage.