Cast Iron Honey-Sriracha Glazed Chicken with Root Vegetables

I love cooking in cast iron, so when I saw this recipe I was really excited. It did not disappoint, the chicken was very succulent and you can really never go wrong mixing honey with sriracha. Next time I do this, I’m going to try to add some different vegetables to it. Maybe sweet potatoes? Whatever you throw in here, it is going to taste good.

Time to prep: 20 minutes

Time to done: 1 hour



  • 4 large chicken thighs with skin


  • 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


  • 5 tablespoons butter
  • 1/3 cup honey
  • 1 tablespoon sriracha sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons lime juice


  • 4 potatoes, chopped
  • 2 carrots, chopped
  • 1 large yellow onion, chopped
  • 1 turnip, chopped
  • 1 head garlic, peeled
  • 3/4 cup red wine


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.

Original recipe: