Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables Recipe

Recipesfull introduces to you: Chicken Thigh Recipes. (Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables Recipe). 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.

Brief

Prep 30 mins

Cook: 53 mins

Total: 1hr23 mins

Servings: 8

Yield: 4 chicken thighs

Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables Recipe

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

Meat and Poultry

Directions

Step 1

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

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.

Nutritional Information

Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables Recipe

Servings Per Recipe:8

Calories: 427.1

% Daily Value *

Protein: 18.3g 37%

Carbohydrates: 40.6g 13%

Dietary Fiber: 4.6g 19%

Sugars: 15.3g

Fat: 20.5g 32%

Saturated Fat: 7.5g 37%

Cholesterol: 71.6mg 24%

Vitamin A Iu: 3796.9IU 76%

Niacin Equivalents: 8.9mg 69%

Vitamin B6: 0.7mg 47%

Vitamin C: 30.7mg 51%

Folate: 33.3mcg 8%

Calcium: 68.9mg 7%

Iron: 3.3mg 18%

Magnesium: 57.3mg 21%

Potassium: 830.4mg 23%

Sodium: 908.2mg 36%

Thiamin: 0.2mg 20%

Calories From Fat: 184.6

*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.