Cast Iron Honey-Sriracha Glazed Chicken With Roasted Root Vegetables Recipe

Name: Cast Iron Honey-Sriracha Glazed Chicken With Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meat:; 4 large chicken thighs with skin; Seasonings:; 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; Sauce:; 5 tablespoons butter; 1/3 cup honey; 1 tablespoon sriracha sauce; 1 tablespoon soy sauce; 2 teaspoons lime juice; Vegetables:; 4 potatoes, chopped; 2 carrots, chopped; 1 large yellow onion, chopped; 1 turnip, chopped; 1 head garlic, peeled; 3/4 cup red wine

Servings: persons

Meat:
4 large chicken thighs with skin
Seasonings:
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
Sauce:
5 tablespoons butter
1/3 cup honey
1 tablespoon sriracha sauce
1 tablespoon soy sauce
2 teaspoons lime juice
Vegetables:
4 potatoes, chopped
2 carrots, chopped
1 large yellow onion, chopped
1 turnip, chopped
1 head garlic, peeled
3/4 cup red wine

1
Preheat the oven to 400 degrees F (200 degrees C).
2
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.
3
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.
4
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.
5
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.
6
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.

889

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Meat:, 4 large chicken thighs with skin, Seasonings:, 2 tablespoons ground black pepper, divided, and more.

Yes, Cast Iron Honey-Sriracha Glazed Chicken With Roasted Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cast Iron Honey-Sriracha Glazed Chicken With Roasted Root Vegetables

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