Try this One-Skillet Roasted Sesame Chicken Thighs with Carrots recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425°. Heat a large dry skillet, preferably cast iron, over medium-low. You can also use a sheet pan in the over for larger quantities.
Pat 6 chicken leg quarters (or 10 wings) dry with paper towels and season all over with salt. Rub only skin side of thighs with 1 Tbsp. sesame oil.
Transfer chicken skin side down to skillet and cook until enough fat is rendered to cover bottom of skillet, about 5 minutes. Wings won't render much fat. Once skin starts to brown, increase heat to medium. Rotate skillet to encourage even browning. Carefully lift up chicken to allow hot fat to run underneath. If chicken is stubborn and doesn't want to release, let it go a bit longer.
While chicken is cooking, cut 1 lb. carrots into 4" segments.
Cook chicken until meat is opaque all around the edges and skin is deep golden brown, 10–12 minutes total. Transfer skin side up to a plate.
Pour off all but about 2 Tbsp. fat from skillet (you just want enough left to form a thin layer) and heat over medium-high. Add carrots and try to arrange so all are side by side in a single layer in direct contact with skillet. Cook, undisturbed, until lightly charred on first side, about 5 minutes. Turn carrots so charred side is facing up, then season lightly with salt.
Cook carrots on opposite side until lightly charred, about 2 minutes. Turn off stove and leave carrots in skillet.
While carrots are roasting, stir 2 Tbsp. soy sauce, 2 Tbsp. Sriracha, 1 Tbsp. rice vinegar, 1 Tbsp. honey, and remaining 1 Tbsp. oil in a small bowl. Scrape peel off of ginger root with a spoon; discard peel. Grate ginger into bowl with microplane, then stir to combine.
Arrange chicken over carrots and drizzle sauce over. Roast until chicken is cooked through (an instant-read thermometer inserted into the thickest part near the bone will register 165°), juices run clear, sauce is caramelized on chicken skin, and carrots are tender all the way through, 12–18 minutes. Remove from oven and let rest 10 minutes. You may need to baste chicken a few times with the sauce if it comes out thin.
While skillet is resting, thinly slice 3 scallions.
Transfer chicken and carrots to a platter and drizzle pan juices over. Top with scallions and sesame seeds.
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Serving Size: 1 (1100g) | ||
Recipe Makes: 1 | ||
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Calories: 614 | ||
Calories from Fat: 264 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 510.1mg | 18 % | |
Potassium 4190.4mg | 110 % | |
Total Carbohydrate 82.2g | 24 % | |
Dietary Fiber 21.7g | 87 % | |
Sugars, other 60.6g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 614
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