Skip to main content New<> this month
Get the Allrecipes magazine

Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables

Rated as 4.53 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 23 m servings 427
Original recipe yields 8 servings (4 chicken thighs)

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • Cook's Notes:
  • Any high smoke point oil will work.
  • Peeling the turnip is up to you.

Nutrition Facts


Per Serving: 427 calories; 20.5 40.6 18.3 72 908 Full nutrition

Similar recipes

Reviews

Read all reviews 26
  1. 34 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive
Newest

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.

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...

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...

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

Used chicken breast not as much fat but still very delicious

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

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

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...

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 abou...