There’s nothing quite like Chick-fil-A sauce. This mysterious mixture is slightly smokey but also tangy and sweet at the same time. Put simply, it’s delicious.
But what exactly is IN Chick-fil-A sauce. I was on a mission to find out and share the secret sauce with all of you to enjoy whenever the craving hits. In addition to sharing my favorite new marinade and dipping sauce recipe, you’ll get the secret to my FAVORITE roasted chicken. It’s super simple yet results in a chicken breast that is never dry or bland.
The steak fries are also a show-stopper. Baked instead of fries, these potatoes are fluffy on the inside with a crispy exterior and pair perfectly with the Chick-fil-A sauce. Serve these potatoes with some roasted chicken that’s been tossed in the sauce and a side salad for a simple and delicious meal in under an hour!
- 2 tablespoons honey
- 2 tablespoons yellow mustard
- 1/4 cup barbecue sauce I use Sweet Baby Ray’s
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1/2 cup mayonnaise (you can use the avocado oil/olive oil one to lighten it up a little)*
- 2 tablespoons water
- Combine all the ingredients into a small bowl and mix to combine
*Olive or avocado oil-based mayonnaises are generally lower in calories compared to the regular mayo. This is a great way to cut calories in half per serving of sauce without missing out on any of the creamy flavor. I use this quick swap often because I love mayonnaise but also use sauces and creamy dressings fairly liberally
The BEST Roasted Chicken
- 2 lbs. bone-in chicken breast (sometimes called split chicken breasts)*
- 2 tablespoons olive oil
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper
- Place chicken breasts on baking sheet and drizzle with olive oil, salt and pepper.
- Bake until chicken reaches an internal temperature of 165 degrees F or ~ 1 hour (temp the chicken if you can, it’s more accurate and ensures it’s cooked but not overdone)
- Remove from oven when chicken is at temperature and let rest for at least 15 minutes. This is IMPORTANT! Don’t cut right into the chicken, no matter how tempting! It keeps the juice from running out and keeps the chicken moist!
- When chicken is done, remove the breast from the bone. It should come off pretty easily, but if it doesn’t, use a paring knife to cut it off the bone.
- Dice chicken breast and toss in 1/4 cup Chick-fil-A sauce! Serve with potatoes and extra sauce for dipping!
*KITCHEN TIP – Bone-in chicken breasts are exactly what they sound like; they are the chicken breast you’d typically buy just still attached to the breast bone! Cooking the chicken on the bone is not only a cheaper option but it keeps the chicken from drying out in the oven. There is some skin that covers the chicken breast that you should leave on while baking (as it acts to baste the meat and seal in the juices) After it’s done baking though, you can easily take this off. I promise, once you cook chicken this way and realize how much cheaper and delicious it is, you won’t ever go back!
- 2.5 lbs. russet potatoes, sliced into wedges
- 2 tablespoons olive oil
- Sprinkle of paprika and cayenne pepper
- Once the chicken is done, increase oven temperature to 425 degrees F. Line a baking sheet with parchment paper.
- With the skin still on, slice the russet potatoes into wedges; the best way to get the perfect triangular wedge is to slice the potato lengthwise and then lay it flat on the cutting board, sliced side down. Cut at an angle towards the center to create 3-4 wedges from each half depending on the size of the potato.
- When all are sliced, place them on the baking sheet. Drizzle with olive oil, salt and pepper. Stir to coat all the potatoes and arrange them on the baking sheet with enough space in between. If you over crowd the pan you’ll end up with steamed instead of roasted potatoes Use two baking sheets if you need more space!
- Roast untouched for 40 minutes until potatoes are browned and crispy on the outside. Roast for an additional 10 minutes if not browned.