One-Skillet Roasted Sesame Chicken Thighs
Yield: 4 servings
Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.
6 skin-on, bone-in chicken thighs (about 2 pounds total)
2 tablespoons sesame oil, preferably toasted, divided
1 pound medium carrots, scrubbed
2 tablespoons soy sauce
2 tablespoons Sriracha
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 1-inch piece ginger
Toasted sesame seeds (for serving)
Preheat oven to 425°. Heat a large dry skillet, preferably cast iron, over medium-low.
Pat chicken thighs dry with paper towels and season all over with salt. Rub only skin side of thighs with 1 Tbsp. oil.
Transfer thighs skin side down to skillet and cook until enough fat is rendered to cover bottom of skillet, about 5 minutes. Once skin starts to brown, increase heat to medium. Rotate skillet to encourage even browning. Carefully lift up thighs to allow hot fat to run underneath. If thighs are stubborn and don’t want to release, let them go a bit longer.
While thighs are cooking, cut carrots into 4″ segments.
Cook thighs 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. 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 transfer skillet to oven. Roast until a toothpick, skewer, or cake tester easily pierces surface of carrot but encounters resistance in the center, 8-10 minutes.
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.PreviousNext
Carefully remove skillet from oven (the handle will be hot!) and place on stove. Arrange thighs over carrots and drizzle sauce over. Return to oven and roast until chicken thighs are 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.PreviousNext
While skillet is resting, thinly slice scallions.
Transfer chicken and carrots to a platter and drizzle pan juices over. Top with scallions and sesame seeds.PreviousNext
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