Hot Honey Roasted Chicken & Vegetables
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Looking for a cozy dinner with a little kick? This Hot Honey Roasted Chicken & Vegetables pairs tender, golden-brown chicken thighs with rainbow carrots, potatoes, and shallots—then finishes with a sticky-sweet glaze of honey, Sriracha, and butter. It’s comfort food with just the right amount of heat (and you can dial it back if you prefer).
Ingredients:
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Eating Well
Ingredients:
- 4 (6-ounce) bone-in, skin-on chicken thighs, patted dry
- 1 teaspoon onion powder
- ¾ teaspoon plus ⅛ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- ½ teaspoon cayenne pepper, divided
- 1 tablespoon extra-virgin olive oil
- 1 pound red potatoes, scrubbed and chopped (about 4 cups)
- 8 ounces rainbow carrots, peeled and sliced diagonally 1-inch thick (about 2 cups)
- 6 small shallots, quartered (about 1½ cups)
- 4 tablespoons unsalted butter, divided
- 2 teaspoons grated garlic, divided
- 2 tablespoons hot honey
- 2 teaspoons Sriracha
- ¼ teaspoon grated orange zest
- Fresh flat-leaf parsley leaves for garnish (optional)
- Prep the chicken: Preheat your oven to 400°F. In a medium bowl, toss chicken thighs with onion powder, ½ teaspoon salt, and ¼ teaspoon each black pepper and cayenne until well coated.
- Sear the chicken: Heat olive oil in a large cast-iron skillet over high heat. Place chicken skin-side down and cook, undisturbed, until golden and crispy (about 4 minutes). Transfer chicken to a plate.
- Cook the veggies: Reduce heat to medium-high. Add potatoes, carrots, shallots, 1 tablespoon butter, 1 teaspoon garlic, and ¼ teaspoon salt. Cook, stirring now and then, until lightly browned and softened (about 10 minutes). Nestle chicken back in, skin-side up, with any juices. Roast until chicken reaches 165°F and veggies are fork-tender (about 15 minutes).
- Make the glaze: In a small saucepan, combine hot honey, Sriracha, orange zest, remaining butter, garlic, ¼ teaspoon each black pepper and cayenne, and ⅛ teaspoon salt. Cook over low heat, stirring, until thickened into a glossy glaze (4–6 minutes).
- Finish & serve: Brush glaze over chicken and return to the oven until shiny (about 5 minutes). Sprinkle with parsley, if desired, and enjoy your sweet-and-spicy masterpiece.
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
