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My review
Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables
3
Willpio
"I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven."
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Ingredients
1 h 23 m servings 427Original recipe yields 8 servings (4 chicken thighs)
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- Any high smoke point oil will work.
- Peeling the turnip is up to you.
Nutrition Facts
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Reviews
Read all reviews 3445 Ratings
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Most helpful positive review
1/8/2018
Really good flavor and the crispy skin makes it. Would like to figure how to get a green veggie in there instead of just root veggies.
Most helpful critical review
1/12/2018
My husband and son didn't care for this dish. I made it exactly as directed. I think it's too peppery. Make sure you cut the veggies in small enough chunks so they cook through. After cooking on...
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1/8/2018
Really good flavor and the crispy skin makes it. Would like to figure how to get a green veggie in there instead of just root veggies.
1/16/2018
The honey and Sriracha sauce came together surprisingly well, my husband loved it. Not too spicy but lots of flavor with some heat to it. I doubled the glaze recipe and didn't even need the wine...
1/15/2018
My family loved this dish. Next time I make it I plan on doubling the amount of vegetables as they cooked down quite a bit. I took the advice of others and cut the vegetables pieces small. The v...
1/12/2018
My husband and son didn't care for this dish. I made it exactly as directed. I think it's too peppery. Make sure you cut the veggies in small enough chunks so they cook through. After cooking on...
1/12/2018
Amazing. We mixed the wine with chicken stock though it was still delicious
6/26/2018
Very tasty. I'm not seeing anyone else mention this problem, but when I add the chicken skin down to peanut oil at high heat, the skin will start to burn after 45sec. So keep an eye on the chi...
1/14/2018
The sauce makes this dish! Sweet, spicy, yummy! Put it on any meat and root veg combo for an easy and tasty meal.
1/13/2018
1st Time making this,.....Absolutely delicious, I definitely will be making this dish again, & trying it with a great company of friends for sure!!!!