Hot honey chicken with ranch slaw

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 2 tablespoons honey, 1 teaspoon crushed red pepper, 1/2 cup plain Greek yogurt into a smooth sauce. Pat 1 1/2 pounds chicken breast cutlets dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 1 1/2 pounds baby potatoes, halved with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the chicken reaches 165°F and its coating is crisp. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Keep the roasted base warm. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Add 4 cups shredded cabbage and 2 carrots, grated fresh at serving. Finish Hot honey chicken with ranch slaw with 3 scallions, thinly sliced.