Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables

4.7
(64)

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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Prep Time:
30 mins
Cook Time:
53 mins
Total Time:
1 hrs 23 mins
Servings:
4
Yield:
4 chicken thighs

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

  • 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

  • ¾ cup red wine

Directions

  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.

Cook's Notes:

Any high smoke point oil will work.

Peeling the turnip is up to you.

Editor's Note:

Nutrition data for this recipe includes the full amount of sauce. The actual amount of sauce consumed will vary.

Nutrition Facts (per serving)

795 Calories
55g Fat
39g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 795
% Daily Value *
Total Fat 55g 70%
Saturated Fat 19g 95%
Cholesterol 181mg 60%
Sodium 1601mg 70%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 11%
Protein 32g
Vitamin C 15mg 74%
Calcium 95mg 7%
Iron 5mg 27%
Potassium 654mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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