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
Preparation
Heat oven to 400°F.
In small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.
In 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.
In small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.
