Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables

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

Recipe View Pat chicken dry. In a bowl, combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt. Rub this aromatic mixture generously all over the chicken.

Recipe View Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet, watching carefully until it begins to smoke. Place chicken in the skillet, skin-side down. Cook until deeply browned, about 4 minutes per side. Transfer chicken to a plate, leaving the flavorful drippings in the skillet.

Recipe View In a small saucepan, melt butter over medium heat. Stir in honey, sriracha sauce, soy sauce, lime juice, remaining black pepper, and salt. Bring the sauce to a gentle boil, then reduce heat and simmer until it thickens slightly, about 5 minutes.

Recipe View Return the skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook, stirring occasionally, until the vegetables begin to brown, about 5 to 7 minutes. Remove the skillet from heat. Arrange the chicken on top of the vegetables, skin-side up. Drizzle about one-third of the honey-sriracha sauce over the chicken.

Recipe View Bake in the preheated oven for 10 minutes. Pour red wine into the skillet and coat chicken with another third of the sauce. Continue to cook until an instant-read thermometer inserted into the thickest part of the thigh near the bone registers 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Before serving, coat the chicken with the remaining sauce.