Hot Honey Chicken & Potato Salad

Recipe Directions

1. Preheat your oven to 425 degrees fahrenheit.
2. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Crack open the lid on the container of potatoes (a) and drain out the water in your sink. Place the potatoes in the pan. Season with a pinch of salt and pepper. Saute for 3-4 minutes, stirring occasionally. Then place the pan of potatoes in your 425 degree oven. Bake for 4 minutes.
3. While the potatoes are in the oven, open the package of chicken thigh (b) and place on a plate. Season on both sides with a pinch of salt and pepper. Pour the buttermilk marinade (c) on top and turn the chicken over a few times to coat with the marinade. Open the container of crispy cornflakes (d) and pour on to a clean plate.
4. When the potatoes have cooked for 4 minutes, remove the pan from the oven. Add the celery and poblanos (e) to the pan. Use a wooden spoon to spread the vegetables out around the potatoes. Put the pan back in the oven. Bake for another 3-5 minutes, or until the potatoes are soft.
5. Returning to the chicken, take a piece of chicken and roll it around in the cornflakes. Press the chicken down to help the cornflakes stick. Repeat with each piece of chicken.
6. When the potatoes and vegetables are cooked to your liking, transfer into a mixing bowl. Turn the heat on your oven down to 350 degrees.
7. Carefully wipe out the pan you were using. Put the pan back on the stovetop over medium-high heat. Add enough oil to coat the bottom of the pan with 1/4 inch of oil. Gently place the chicken in the skillet (be careful of hot oil splattering). Cook for 2 minutes, checking occasionally that the chicken is not burning, then flip over and cook the other side for 2 minutes. (If you are preparing 4+ servings, cook both sides for 3 minutes). Then place the skillet of chicken in your 350 degree oven and bake for 7 minutes.
8. While the chicken is in the oven, pour the herb dressing (f) over the potatoes and vegetables. Add the arugula (g) to the bowl. Gently toss to coat everything with dressing. Spoon the potato salad on to your serving plates.
9. When the chicken has finished baking, remove from the oven and place beside the potato salad. Drizzle the hot honey (h) over the chicken.