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. You can use drumsticks, wings or skin-on chicken breasts instead of thighs.

Prep/Cook Time: 50 Minutes, Servings: 4

Ingredients

• 4 6-ounce bone-in, skin-on chicken thighs, patted dry
• 1 teaspoon onion powder
• ¾ teaspoon salt plus 1/8 teaspoon, divided
• ½ teaspoon ground pepper, divided
• ½ teaspoon cayenne pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 pound red potatoes, chopped (about 4 cups)
• 8 ounces rainbow carrots, 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.

© Dotdash Meredith. All rights reserved. Used with permission.