Cast Iron Honey-Sriracha Glazed Chicken With Roasted Root Vegetables - cooking recipe

Ingredients

Meat:
4 large chicken thighs with skin
Seasonings:
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
Sauce:
5 tablespoons butter
1/3 cup honey
1 tablespoon sriracha sauce
1 tablespoon soy sauce
2 teaspoons lime juice
Vegetables:
4 potatoes, chopped
2 carrots, chopped
1 large yellow onion, chopped
1 turnip, chopped
1 head garlic, peeled
3/4 cup red wine

Preparation

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.