Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables

Name: Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables
Prep time: 30 min
Cook time: 53 min
Total time: 1 h 23 min
Yield: 4 chicken thighs
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

Rating: 4.68 stars

65 Ratings
62 Reviews
24 Photos

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.

By Willpio

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Recipe Summary test

prep:

30 mins

cook:

53 mins

total:

1 hr 23 mins

Servings:

Yield:

4 chicken thighs

Nutrition Info

Directions

Step 1
Preheat the oven to 400 degrees F (200 degrees C).

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Step 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.
Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

427 calories; protein 18.3g; carbohydrates 40.6g; fat 20.5g; cholesterol 71.6mg; sodium 908.2mg. Full Nutrition

Reviews (62)

Most helpful positive review

Brian

01/21/2018

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. Read More

Helpful

(6)

Most helpful critical review

Lois

01/12/2018

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 the stove to brown the veggies they were in the oven for an additional 40 minutes and still weren't cooked all the way through. I was hoping this would be a hit with the family considering the reviews but it was a flop in our house. Read More

Helpful

(2)

65 Ratings

5 star values: 51
4 star values: 11
3 star values: 0
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Brian

01/20/2018

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. Read More

Helpful

(6)

Mari Ledger

01/16/2018

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 to cook the root vegetables. Read More

Helpful

(5)

fay

01/15/2018

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 vegetables cooked well. I will also serve with a side of rice. A great dinner! Read More

Helpful

(5)

juanita

01/16/2018

Used chicken breast not as much fat but still very delicious Read More

Helpful

(2)

Lois

01/12/2018

Helpful

(2)

Justyne

01/12/2018

Amazing. We mixed the wine with chicken stock though it was still delicious Read More

Helpful

(2)

December Holt

01/14/2018

The sauce makes this dish! Sweet spicy yummy! Put it on any meat and root veg combo for an easy and tasty meal. Read More

Helpful

(1)

Jtru80

01/10/2018

Excellent and easy dish! My husband swears it s the best thing I ve ever cooked. I doubled up the chicken so we have some for lunch tomorrow and I m excited to have it on day two. Something about cooking the chicken in the oven on top of the vegetables makes it all taste so even and perfect. I switched the siracha sauce for a jalepeno hot sauce we like and it still was good. Also replaced the red wine with white which we also liked. Will def make it again! Read More

Helpful

(1)

Roy Morin

01/14/2018

1st Time making this.....Absolutely delicious I definitely will be making this dish again & trying it with a great company of friends for sure!!!! Read More

Helpful

(1)

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All Reviews for Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables

- of Reviews

Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables

Servings Per Recipe: 8
Calories: 427.1

% Daily Value *

protein: 37 %

carbohydrates: 13 %

dietary fiber: 19 %

sugars:

fat: 32 %

saturated fat: 37 %

cholesterol: 24 %

vitamin a iu: 76 %

niacin equivalents: 69 %

vitamin b6: 47 %

vitamin c: 51 %

folate: 8 %

calcium: 7 %

iron: 18 %

magnesium: 21 %

potassium: 23 %

sodium: 36 %

thiamin: 20 %

calories from fat:

*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.