Why You’ll Love This Recipe
- Balanced Flavors: The honey-sriracha glaze offers a perfect blend of sweetness and heat, enhancing the natural flavors of the chicken and vegetables.
- One-Pan Convenience: Utilizing a cast iron skillet allows for seamless stovetop-to-oven cooking, simplifying preparation and cleanup.
- Nutritious and Hearty: The combination of chicken and a variety of root vegetables provides a well-rounded, wholesome meal.
Ingredients
For the Chicken:
- 4 large bone-in, skin-on chicken thighs
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 tablespoons peanut oil
For the Honey-Sriracha Glaze:
- 5 tablespoons butter
- ⅓ cup honey
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 tablespoon ground black pepper
- 1 teaspoon salt
For the Roasted Root Vegetables:
- 4 potatoes, chopped
- 2 carrots, chopped
- 1 large yellow onion, chopped
- 1 turnip, chopped
- 1 head garlic, peeled
- ¾ cup vegetable broth
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Preheat the Oven
Set your oven to 400°F (200°C).
2. Season the Chicken
Pat the chicken thighs dry. In a bowl, mix together the black pepper, garlic powder, paprika, cumin, and salt. Rub this spice blend evenly over the chicken thighs.
3. Sear the Chicken
Heat a cast iron skillet over high heat and add peanut oil. Once the oil is hot and shimmering, place the chicken thighs skin-side down and cook until browned, about 4 minutes per side. Remove the chicken from the skillet and set aside, keeping the drippings in the pan.
4. Prepare the Honey-Sriracha Glaze
In a small saucepan, melt the butter over medium heat. Stir in honey, sriracha sauce, soy sauce, lime juice, remaining black pepper, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer until slightly thickened, approximately 5 minutes.
5. Cook the Vegetables
Return the skillet with the reserved drippings to medium-high heat. Add the chopped potatoes, carrots, onion, turnip, and peeled garlic cloves. Cook, stirring occasionally, until the vegetables are browned, about 5 to 7 minutes. Remove from heat.
6. Combine Chicken and Vegetables
Place the seared chicken thighs on top of the browned vegetables in the skillet, skin-side up. Brush about one-third of the honey-sriracha glaze over the chicken.
7. Bake
Transfer the skillet to the preheated oven and bake for 10 minutes. Carefully add the vegetable broth to the skillet and brush another third of the glaze over the chicken. Continue baking until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender, approximately 20 more minutes.
8. Serve
Before serving, brush the remaining glaze over the chicken. Serve hot, ensuring each portion includes both chicken and roasted vegetables.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: 30 minutes
- Cooking Time: 53 minutes
- Total Time: 1 hour and 23 minutes
Variations
- Vegetable Options: Feel free to substitute or add other root vegetables such as sweet potatoes, parsnips, or beets to suit your taste preferences.
- Spice Level: Adjust the amount of sriracha sauce to increase or decrease the heat level of the glaze.
- Herbal Notes: Incorporate fresh herbs like rosemary or thyme into the vegetable mix for added aroma and flavor.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.
FAQs
Can I use boneless, skinless chicken thighs for this recipe?
Yes, but keep in mind that bone-in, skin-on thighs provide more flavor and moisture. If using boneless, skinless thighs, reduce the cooking time to prevent drying out.
What can I use instead of peanut oil?
Any high smoke point oil, such as canola or grapeseed oil, can be used as a substitute for peanut oil.
Can I make this recipe in a regular skillet instead of cast iron?
Yes, but a cast iron skillet retains heat better, which helps with even cooking. If using a regular skillet, ensure it’s oven-safe or transfer everything to a baking dish before roasting.
What can I serve with this dish?
This meal pairs well with a side of crusty bread, quinoa, or a light salad to balance the flavors.
Conclusion
This Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables is the perfect balance of sweet, spicy, and savory. The crispy skin on the chicken, combined with the tender roasted vegetables and sticky glaze, makes this an irresistible dish. Whether you’re cooking for a family dinner or meal prepping for the week, this one-pan recipe is both delicious and convenient. Try it out and enjoy a flavorful, comforting meal!
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Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables
- Total Time: 1 hour 23 minutes
- Yield: 4 servings
Description
This Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables is a flavorful, one-pan meal featuring crispy chicken thighs coated in a sweet and spicy glaze, paired with tender roasted root vegetables. Cooking in a cast iron skillet ensures even heat distribution, delivering a perfectly seared and juicy dish every time!
Ingredients
For the Chicken:
- 4 large bone-in, skin-on chicken thighs
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 tablespoons peanut oil
For the Honey-Sriracha Glaze:
- 5 tablespoons butter
- ⅓ cup honey
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 tablespoon ground black pepper
- 1 teaspoon salt
For the Roasted Root Vegetables:
- 4 potatoes, chopped
- 2 carrots, chopped
- 1 large yellow onion, chopped
- 1 turnip, chopped
- 1 head garlic, peeled
- ¾ cup vegetable broth
Instructions
. Preheat the Oven:
- Set your oven to 400°F (200°C).
2. Season the Chicken:
- Pat the chicken thighs dry.
- In a bowl, mix together black pepper, garlic powder, paprika, cumin, and salt.
- Rub the spice blend evenly over the chicken thighs.
3. Sear the Chicken:
- Heat a cast iron skillet over high heat and add peanut oil.
- Once the oil is hot and shimmering, place the chicken thighs skin-side down.
- Cook until browned, about 4 minutes per side.
- Remove the chicken from the skillet and set aside, leaving the drippings in the pan.
4. Prepare the Honey-Sriracha Glaze:
- In a small saucepan, melt the butter over medium heat.
- Stir in honey, sriracha sauce, soy sauce, lime juice, black pepper, and salt.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes until slightly thickened.
5. Cook the Vegetables:
- Return the cast iron skillet to medium-high heat.
- Add the potatoes, carrots, onion, turnip, and garlic cloves.
- Cook, stirring occasionally, until the vegetables are browned (about 5-7 minutes).
- Remove from heat.
6. Combine Chicken and Vegetables:
- Place the seared chicken thighs on top of the browned vegetables, skin-side up.
- Brush about ⅓ of the honey-sriracha glaze over the chicken.
7. Bake:
- Transfer the skillet to the preheated oven and bake for 10 minutes.
- Carefully add the vegetable broth to the skillet.
- Brush another ⅓ of the glaze over the chicken.
- Continue baking until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender (approximately 20 more minutes).
8. Serve:
- Brush the remaining glaze over the chicken before serving.
- Serve hot, ensuring each portion includes both chicken and roasted vegetables.
Notes
- Vegetable Options: Swap out or add sweet potatoes, parsnips, or beets for extra variety.
- Spice Level: Adjust the amount of sriracha sauce to increase or decrease the heat.
- Herbal Notes: Mix in rosemary, thyme, or parsley for additional depth of flavor.
- Prep Time: 30 minutes
- Cook Time: 53 minutes
- Category: Main Course
- Method: Cast Iron Cooking, Baking
- Cuisine: American
