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Chicken

Hot Honey Roasted Chicken & Vegetables

This spicy honey chicken has an irresistible sticky-sweet heat thanks to a hot honey glaze that blends beautifully with roasted vegetables. If you prefer a milder heat level, cut back on the cayenne pepper or leave it out altogether.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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)

Directions

  1. Preheat oven to 400°F. Place chicken thighs, 1 teaspoon onion powder, ½ teaspoon salt and ¼ teaspoon each black pepper and cayenne in a medium bowl; toss until the chicken is evenly coated.
  2. Heat 1 tablespoon oil in a large cast-iron skillet over high heat. Add the chicken skin-side down; cook, undisturbed, until golden brown and crispy, about 4 minutes. Transfer to a plate.
  3. Reduce heat to medium-high; add potatoes, carrots, shallots, 1 tablespoon butter, 1 teaspoon garlic and ¼ teaspoon salt. Cook, stirring occasionally, until the vegetables are lightly browned and softened, about 10 minutes. Return the chicken and any accumulated juices to the pan, nestling the chicken skin-side up in the vegetable mixture. Roast until a thermometer inserted into the thickest portion of chicken registers 165°F and the vegetables are fork-tender, about 15 minutes.
  4. Meanwhile, combine 2 tablespoons hot honey, 2 teaspoons Sriracha, ¼ teaspoon orange zest and the remaining 3 tablespoons butter, 1 teaspoon garlic, ¼ teaspoon each black pepper and cayenne and ⅛ teaspoon salt in a small saucepan. Cook over low heat, stirring occasionally, until thickened and a glaze forms, 4 to 6 minutes. Remove from heat and cover to keep warm.
  5. Remove the chicken from the oven; brush with the hot honey mixture. Roast until the glaze is glossy, about 5 minutes. Garnish with parsley leaves, if desired.