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Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables

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.
Print Recipe
Prep Time 30 minutes
Cook Time 53 minutes
Total Time 1 hour 23 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 4606.8 kcal

Equipment

  • 1 Cast-iron skillet Essential for high-heat searing and oven finishing.
  • 1 Small Saucepan For preparing the honey-sriracha glaze.
  • 1 Mixing Bowl For seasoning the chicken.
  • 1 Instant-Read Thermometer To ensure chicken reaches safe internal temperature.
  • 1 Tongs or Spatula For handling chicken and stirring vegetables.

Ingredients
  

Main

  • 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

Instructions
 

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

Notes

1. Patting the chicken thighs thoroughly dry is crucial for achieving crispy skin and a deep brown sear. Moisture on the skin will steam rather than brown.2. Ensure the cast iron skillet is scorching hot before adding the chicken, allowing the peanut oil to just begin smoking. This high heat is key for developing that rich, browned crust.3. When browning the root vegetables, avoid overcrowding the skillet. If necessary, cook them in two batches to ensure they caramelize properly rather than steam, enhancing their flavor.4. The addition of red wine after the initial bake serves to deglaze the pan, incorporating all the flavorful fond into the sauce and vegetables.5. Glazing the chicken in three stages ensures maximum flavor penetration and a beautiful, caramelized finish without burning the sauce.