Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables

Name: Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables
Total time: 83
Yield: 4
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; 0.33333334326744 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; 0.75 cup red wine

Recipe by Willpio from allrecipes.com

Dinner 1 Hr. 23 Mins.

Ingredients

4 servings

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4 large chicken thighs with skin
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2 tablespoons ground black pepper, divided
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1 tablespoon garlic powder
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1 tablespoon paprika
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1 tablespoon ground cumin
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2 teaspoons salt, divided
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4 tablespoons peanut oil
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5 tablespoons butter
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0.33333334326744 cup honey

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1 tablespoon sriracha sauce
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1 tablespoon soy sauce
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2 teaspoons lime juice
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4 potatoes, chopped
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2 carrots, chopped
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1 large yellow onion, chopped
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1 turnip, chopped
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1 head garlic, peeled
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0.75 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.