- 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
- 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.
05/13/2018
recipepes.com
Cast ron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables, recipe
PT15M
PT1H
5
455 calories
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