Best 2 Cast Iron Honey Sriracha Glazed Chicken With Roasted Root Vegetables Recipes
Indulge in a symphony of sweet, savory, and spicy flavors with our Cast Iron Honey Sriracha Glazed Chicken with Roasted Root Vegetables. This delectable dish features tender chicken glazed in a tantalizing combination of honey, Sriracha, and aromatic spices, roasted to perfection in a cast iron skillet. Accompanying the chicken are an array of vibrant root vegetables, including carrots, parsnips, and sweet potatoes, caramelized and roasted to bring out their natural sweetness. The Cast Iron Honey Sriracha Glazed Chicken with Roasted Root Vegetables is a delightful balance of flavors and textures, perfect for a satisfying and wholesome meal.
This recipe also includes variations for those looking to customize their culinary experience. For those seeking a vegetarian option, the chicken can be replaced with tofu or tempeh, creating a plant-based alternative that is equally flavorful. Additionally, the recipe includes a delightful Roasted Root Vegetable Salad variation, transforming the roasted vegetables into a refreshing and colorful salad, perfect for a light and healthy meal.
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.
Provided by Willpio
Categories Chicken Thighs
Time 1h23m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 794.7 calories, Carbohydrate 38.7 g, Cholesterol 181 mg, Fat 54.6 g, Fiber 3 g, Protein 32.4 g, SaturatedFat 18.9 g, Sodium 1600.6 mg
HONEY-ROASTED CHICKEN & ROOT VEGETABLES
When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. -Kelly Ferguson, Conshohocken, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.
Nutrition Facts : Calories 432 calories, Fat 11g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 543mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges
Tips:
- Choose the right cast iron pan: Use a large cast iron skillet that can accommodate all of the chicken and vegetables in a single layer. This will ensure that everything cooks evenly.
- Preheat the pan: Before adding the chicken and vegetables, make sure the pan is nice and hot. This will help to sear the chicken and prevent it from sticking.
- Don't overcrowd the pan: If you overcrowd the pan, the chicken and vegetables will not cook evenly. Cook the chicken and vegetables in batches if necessary.
- Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Make sure the vegetables are tender: The vegetables should be tender but still have a bit of a bite to them. If they are too soft, they will become mushy.
- Serve immediately: This dish is best served immediately after cooking. The chicken will be juicy and the vegetables will be crisp and flavorful.
Conclusion:
This Cast Iron Honey Sriracha Glazed Chicken with Roasted Root Vegetables is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, the vegetables are tender and crisp, and the glaze is sweet, spicy, and tangy. This dish is sure to be a hit with your family and friends.
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