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Hot Honey Chicken Skillet
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Irresistible weeknight skillet: Pan-seared honey Sriracha chicken thighs atop carrots and potatoes, roasted to tender perfection.
Ingredients:
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
  • 2 teaspoons olive oil
  • 8 baby Yukon Gold potatoes, halved (about 3/4 lb)
  • 3 medium carrots, peeled and cut into 1/2-inch slices (1 1/2 cups)
  • 3 tablespoons honey
  • 4 teaspoons Sriracha sauce
  • 2 cloves garlic, finely chopped
Instructions:
  • Preheat oven to 400°F.
  • Combine 1/2 teaspoon of salt, garlic powder, 1/4 teaspoon of pepper, and ground red pepper in a small bowl. Use the salt mixture to season the chicken.
  • In a large ovenproof skillet, heat oil over medium heat. Place chicken in the skillet, skin-side down, and cook for 7 to 8 minutes until it's crispy and golden brown. Once done, take the skillet off the heat, remove the chicken, and drain excess fat. Add potatoes, carrots, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon pepper to the skillet, stirring to coat the vegetables.
  • In a small bowl, combine the honey and Sriracha. Reserve 2 tablespoons of the mixture. Stir in the garlic to the rest of the honey mixture. Spread the honey-garlic mixture over the chicken on top of the vegetables.
  • Preheat your oven with a skillet inside. Roast the chicken for 20 to 25 minutes until the juices run clear when cut at the thickest part. Remove chicken, cover, and keep warm. Stir vegetables in the skillet and roast for an additional 10 to 15 minutes until tender and potatoes are lightly browned. Brush the chicken with the honey-Sriracha mixture and serve.

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