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Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables

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  • Author: Paula
  • 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:

  1. Set your oven to 400°F (200°C).

2. Season the Chicken:

  1. Pat the chicken thighs dry.
  2. In a bowl, mix together black pepper, garlic powder, paprika, cumin, and salt.
  3. Rub the spice blend evenly over the chicken thighs.

3. Sear the Chicken:

  1. Heat a cast iron skillet over high heat and add peanut oil.
  2. Once the oil is hot and shimmering, place the chicken thighs skin-side down.
  3. Cook until browned, about 4 minutes per side.
  4. Remove the chicken from the skillet and set aside, leaving the drippings in the pan.

4. Prepare the Honey-Sriracha Glaze:

  1. In a small saucepan, melt the butter over medium heat.
  2. Stir in honey, sriracha sauce, soy sauce, lime juice, black pepper, and salt.
  3. Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes until slightly thickened.

5. Cook the Vegetables:

  1. Return the cast iron skillet to medium-high heat.
  2. Add the potatoes, carrots, onion, turnip, and garlic cloves.
  3. Cook, stirring occasionally, until the vegetables are browned (about 5-7 minutes).
  4. Remove from heat.

6. Combine Chicken and Vegetables:

  1. Place the seared chicken thighs on top of the browned vegetables, skin-side up.
  2. Brush about ⅓ of the honey-sriracha glaze over the chicken.

7. Bake:

  1. Transfer the skillet to the preheated oven and bake for 10 minutes.
  2. Carefully add the vegetable broth to the skillet.
  3. Brush another ⅓ of the glaze over the chicken.
  4. 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:

  1. Brush the remaining glaze over the chicken before serving.
  2. 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

Find it online: https://cookingwhispers.com/cast-iron-honey-sriracha-glazed-chicken-with-roasted-root-vegetables/