If you prefer a milder heat level, cut back on the cayenne pepper or leave it out altogether.
ThisHot Honey Roast Chicken & Vegetablesis sure to be your new go-to one-skillet recipe!
Sticky-sweet subtle heat from the hot honey and spices envelops the protein-rich roasted chicken thighs.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
An antioxidant-filled vegetable medley becomes fork-tender and flavorful from the chicken drippings while roasting.
Keep reading for expert tips, like how to get the crispiest skin on your chicken.
Heat 1 tablespoon oil in a large cast-iron skillet over high heat.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Add the chicken skin-side down; cook, undisturbed, until golden brown and crispy, about 4 minutes.
Transfer to a plate.
Cook, stirring occasionally, until the vegetables are lightly browned and softened, about 10 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Cook over low heat, stirring occasionally, until thickened and a glaze forms, 4 to 6 minutes.
Remove from heat and cover to keep warm.
Remove the chicken from the oven; brush with the hot honey mixture.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Roast until the glaze is glossy, about 5 minutes.
Garnish with parsley leaves, if desired.
you’re able to prepare this recipe up to 3 days in advance.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Store in an airtight container in the refrigerator.
To reduce spiciness, you’re free to decrease the amount of cayenne pepper or remove it entirely.
And you’re free to use sweet chili sauce instead of the Sriracha or omit it altogether.
For a refreshing pairing, serve with a chilled Sancerre or a citrus spritz to balance out the spiciness.
