Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Ingredients
- 4 large chicken thighs with skin 2 tablespoons ground black pepper, divided 1 tablespoon garlic powder 1 tablespoon paprika 1 tablespoon ground cumin 2 teaspoons salt, divided 4 tablespoons peanut oil 5 tablespoons butter ⅓ cup honey 1 tablespoon sriracha sauce 1 tablespoon soy sauce 2 teaspoons lime juice 4 potatoes, chopped 2 carrots, chopped 1 large yellow onion, chopped 1 turnip, chopped 1 head garlic, peeled ¾ cup red wine
Nutrition Info
- 427.1 caloriescarbohydrate: 40.6 gcholesterol: 71.6 mgfat: 20.5 gfiber: 4.6 gprotein: 18.3 gsaturatedFat: 7.5 gservingSize: -sodium: 908.2 mgsugar: 15.3 gtransFat: : -unsaturatedFat: : -
Directions Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully, when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate, reserve drippings in the skillet.
Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil, reduce heat and simmer until thickened, about 5 minutes.
Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.