Active Time:35 minsTotal Time:50 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to recipeThisHot 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. An antioxidant-filled vegetable medley becomes fork-tender and flavorful from the chicken drippings while roasting. The touch of orange zest and garlic builds depth and helps tame the sweetness of the honey and richness of the chicken. Keep reading for expert tips, like how to get the crispiest skin on your chicken.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!To ensure crispy golden-brown skin on the chicken thighs, trim excess fat and pat the skin dry before searing at high heat.You’ll know the chicken is ready to be flipped when it easily releases from the pan. If it sticks, cook it a little longer.You can use drumsticks, wings or skin-on chicken breasts instead of thighs.We like Mike’s Hot Honey, but you can make your own: Cook honey and crushed red pepper in a small saucepan until just bubbling and warm. Remove from heat and let stand until the honey is infused with the heat from the chiles.Nutrition NotesWhile higher in fat than chicken breast,chicken thighsare hard to beat with their juiciness—which is thanks to their higher fat content. Chicken thighs are a rich source of protein and several essential vitamins and minerals, including vitamin B12, which is necessary for a healthy nervous system, and selenium, which acts as an antioxidant.Hot honeyis typically made with honey and chile peppers, and sometimes vinegar. While your body breaks honey down like any other type of sugar,honeycontains a variety of vitamins and minerals, as well as antioxidants.Chile peppersare linked with a healthy heart, and vinegar is associated with a healthy gut.Theroasted vegetablesin this dish provide a wealth of antioxidants, fiber, vitamins and minerals. They also bring complex carbohydrates for energy. The vitamin A incarrotssupports healthy vision and immunity, and the fiber in thepotatoeswill make your gut happy. Likeonions, regularly eatingshallotssupports a healthy heart.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Jump to recipe
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. An antioxidant-filled vegetable medley becomes fork-tender and flavorful from the chicken drippings while roasting. The touch of orange zest and garlic builds depth and helps tame the sweetness of the honey and richness of the chicken. Keep reading for expert tips, like how to get the crispiest skin on your chicken.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!To ensure crispy golden-brown skin on the chicken thighs, trim excess fat and pat the skin dry before searing at high heat.You’ll know the chicken is ready to be flipped when it easily releases from the pan. If it sticks, cook it a little longer.You can use drumsticks, wings or skin-on chicken breasts instead of thighs.We like Mike’s Hot Honey, but you can make your own: Cook honey and crushed red pepper in a small saucepan until just bubbling and warm. Remove from heat and let stand until the honey is infused with the heat from the chiles.Nutrition NotesWhile higher in fat than chicken breast,chicken thighsare hard to beat with their juiciness—which is thanks to their higher fat content. Chicken thighs are a rich source of protein and several essential vitamins and minerals, including vitamin B12, which is necessary for a healthy nervous system, and selenium, which acts as an antioxidant.Hot honeyis typically made with honey and chile peppers, and sometimes vinegar. While your body breaks honey down like any other type of sugar,honeycontains a variety of vitamins and minerals, as well as antioxidants.Chile peppersare linked with a healthy heart, and vinegar is associated with a healthy gut.Theroasted vegetablesin this dish provide a wealth of antioxidants, fiber, vitamins and minerals. They also bring complex carbohydrates for energy. The vitamin A incarrotssupports healthy vision and immunity, and the fiber in thepotatoeswill make your gut happy. Likeonions, regularly eatingshallotssupports a healthy heart.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
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. An antioxidant-filled vegetable medley becomes fork-tender and flavorful from the chicken drippings while roasting. The touch of orange zest and garlic builds depth and helps tame the sweetness of the honey and richness of the chicken. Keep reading for expert tips, like how to get the crispiest skin on your chicken.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Cook Mode(Keep screen awake)Ingredients4(6-ounce)bone-in, skin-on chicken thighs, patted dry1teaspoononion powder¾teaspoonplus⅛teaspoonsalt, divided½teaspoonground pepper, divided½teaspooncayenne pepper, divided1tablespoonextra-virgin olive oil1poundred potatoes, scrubbed and chopped (about4cups)8ouncesrainbow carrots, peeled and sliced diagonally 1-inch thick (about2cups)6smallshallots, quartered (about1½cups)4tablespoonsunsalted butter, divided2teaspoonsgratedgarlic, divided2tablespoonshothoney2teaspoonsSriracha¼teaspoongratedorange zestFresh flat-leaf parsley leavesfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
4(6-ounce)bone-in, skin-on chicken thighs, patted dry
1teaspoononion powder
¾teaspoonplus⅛teaspoonsalt, divided
½teaspoonground pepper, divided
½teaspooncayenne pepper, divided
1tablespoonextra-virgin olive oil
1poundred potatoes, scrubbed and chopped (about4cups)
8ouncesrainbow carrots, peeled and sliced diagonally 1-inch thick (about2cups)
6smallshallots, quartered (about1½cups)
4tablespoonsunsalted butter, divided
2teaspoonsgratedgarlic, divided
2tablespoonshothoney
2teaspoonsSriracha
¼teaspoongratedorange zest
Fresh flat-leaf parsley leavesfor garnish (optional)
DirectionsPreheat 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.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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerReduce 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.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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerRemove 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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerNutrition InformationServing Size: 1 chicken thigh & 1 cup vegetablesCalories 439, Fat 20g, Saturated Fat 9g, Cholesterol 126mg, Carbohydrates 43g, Total Sugars 17g, Added Sugars 8g, Protein 24g, Fiber 6g, Sodium 739mg, Potassium 1,146mgFrequently Asked QuestionsAbsolutely. You can prepare this recipe up to 3 days in advance. Store in an airtight container in the refrigerator. When reheating, place the chicken and vegetables with a touch of broth in a casserole dish, then cover and bake at 350°F until warmed through, about 20 minutes.To reduce spiciness, you can decrease the amount of cayenne pepper or remove it entirely. And you can 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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerEatingWell.com, August 2024
Directions
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.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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerReduce 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.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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerRemove 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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerNutrition InformationServing Size: 1 chicken thigh & 1 cup vegetablesCalories 439, Fat 20g, Saturated Fat 9g, Cholesterol 126mg, Carbohydrates 43g, Total Sugars 17g, Added Sugars 8g, Protein 24g, Fiber 6g, Sodium 739mg, Potassium 1,146mgFrequently Asked QuestionsAbsolutely. You can prepare this recipe up to 3 days in advance. Store in an airtight container in the refrigerator. When reheating, place the chicken and vegetables with a touch of broth in a casserole dish, then cover and bake at 350°F until warmed through, about 20 minutes.To reduce spiciness, you can decrease the amount of cayenne pepper or remove it entirely. And you can 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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
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.
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.
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.
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.
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.
Nutrition InformationServing Size: 1 chicken thigh & 1 cup vegetablesCalories 439, Fat 20g, Saturated Fat 9g, Cholesterol 126mg, Carbohydrates 43g, Total Sugars 17g, Added Sugars 8g, Protein 24g, Fiber 6g, Sodium 739mg, Potassium 1,146mg
Nutrition Information
Serving Size: 1 chicken thigh & 1 cup vegetablesCalories 439, Fat 20g, Saturated Fat 9g, Cholesterol 126mg, Carbohydrates 43g, Total Sugars 17g, Added Sugars 8g, Protein 24g, Fiber 6g, Sodium 739mg, Potassium 1,146mg
Serving Size: 1 chicken thigh & 1 cup vegetables
Calories 439, Fat 20g, Saturated Fat 9g, Cholesterol 126mg, Carbohydrates 43g, Total Sugars 17g, Added Sugars 8g, Protein 24g, Fiber 6g, Sodium 739mg, Potassium 1,146mg
Frequently Asked QuestionsAbsolutely. You can prepare this recipe up to 3 days in advance. Store in an airtight container in the refrigerator. When reheating, place the chicken and vegetables with a touch of broth in a casserole dish, then cover and bake at 350°F until warmed through, about 20 minutes.To reduce spiciness, you can decrease the amount of cayenne pepper or remove it entirely. And you can 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.
Frequently Asked Questions
Absolutely. You can prepare this recipe up to 3 days in advance. Store in an airtight container in the refrigerator. When reheating, place the chicken and vegetables with a touch of broth in a casserole dish, then cover and bake at 350°F until warmed through, about 20 minutes.
To reduce spiciness, you can decrease the amount of cayenne pepper or remove it entirely. And you can 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.
EatingWell.com, August 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
