I remember making this a long time ago for a potluck during summer. My friends raved about this chicken as they bit the juicy, tender meat off the bones. That chicken roast was a result of digging in my pantry for any spices I could find. It was a recipe that I created right on the spot as I slid. This recipe is an improved version that has a slightly sweet Asian kick to it.
It’s a one-pot recipe that will save you numerous trips to the grocery store. Serve it with my Sriracha dip and your friends will beg you to make this on your next potluck! My Sriracha dip is what In N Out calls their “secret sauce.” Let me tell you there’s no secret to this sauce! Just some mayo, Sriracha and mustard!
Honey Roast Chicken With Sriracha Dip
Honey Roast Chicken
- 3 chicken thigh pieces with bones
- 1 tsp garlic powder
- 1 tsp paprika
- 3/4 tsp cayenne pepper
- 2/3 tsp ground cumin
- 3/4 tsp salt
- 1 tsp soy sauce
- 3 tbsp honey
- 2-3 tbsp vinegar to deglaze the pan
- 2 carrots sliced
- 2 red potatoes sliced in wedges
- 2 tbsp mayonnaise
- 2 tsp Sriracha
- 1 tsp dijon mustard
- Wash and pat dry chicken thigh pieces and create slits on the surface at a diagonal angle.
- In a small bowl, mix the garlic powder, paprika, cayenne pepper, cumin, salt, soy sauce and honey. Now rub this mixture well into the chicken. Let the chicken marinate for half an hour and preheat oven to 425 degrees F. (It's okay if you don't have time to marinate; the flavor may be a little less intense but it's still delicious!)
- Next, in a stainless steel pan over high heat, add a few tbsp of oil and sear your chicken. All we want to do at this point is to brown the chicken pieces. Sear three minutes on one side, and then flip the pieces for another 2-3 minutes.
- Next, turn the flame to medium and pour a few splashes of vinegar to the pan. The pan will sizzle and hiss. The vinegar will lift those brown bits stuck to the pan during the searing stage. With a wooden spatula, scrape the brown bits of and stir your chicken around. You will notice a beautiful brown color develop on the chicken slowly.
- Now, toss in the carrots and potatoes along with the chicken and stir in the juices from the chicken.
- Transfer the vegetables from the pan onto an oven proof tray or casserole dish. Now place the chicken pieces on top of the vegetables. This will allow heat to circulate around the chicken and help crisp the chicken pieces. Putting the chicken at the bottom will make the underside soggy.
- Bake in the oven for 30 minutes at 425 degrees F flipping once half way through.
- After 30 minutes, turn the broiler on and broil the chicken pieces for 10 minutes--flipping once halfway.
- To make my secret sauce, mix mayo, Sriracha and mustard and serve.
Hi. Tried this with chicken breast fillets turned out fantastic. And also made your spaghetti aglio e olio as a side with the chicken, ,which was delicious!!! Thank you for sharing the recipes 🙂
Thanks for sharing your feedback! Glad you enjoyed it.
Will this same recipe work well with boneless tenders, wings, or pieces of a whole chicken?
It would work really well with legs or whole chicken and even chicken breast (it doesnt tend to dry out so you have to adjust the temperature).
What other vegetables would you use besides potatoes and carrots?
So many wonderful vegetables to roast: squash would be fantastic. Basically any root vegetable that you can slow cook would pair so well with this chicken.