For the past couple of months, I’ve been kind of obsessed with chicken thighs. They pack so much flavor. And in all honesty, they’re the best cut of the chicken, hands down. I’ll argue that until my end days.
This recipe is originally from bonappetitte mag, I did some minor adjustments.
What you’ll need: 🍗6 skin-on, bone-in chicken thighs (about 2 pounds total)Kosher salt2 tablespoons sesame oil, preferably toasted, divided1 pound medium carrots, peeled 2 tablespoons soy sauce2 tablespoons Sriracha2 tablespoons of mirin3 tablespoons of grated ginger
Preheat oven to 218°C/425°F.
Heat a dry cast iron skillet on medium heat.
Take the chickens and pat them dry with paper towels. Season them all over with salt and pepper then gently rub all over them 1 tablespoon of sesame oil.
Remember the heated cast iron skillet? Transfer thighs skin side down to skillet and cook until enough fat is rendered to cover the bottom of the skillet, about 5 minutes. Carefully lift up thighs to allow hot fat to run underneath. be gentle. Cook thighs until the meat is opaque all around the edges and skin is deep golden brown, 10–12 minutes total.
Transfer skin side up to a plate.While the chicken cooks, chop carrots into segments as long as a finger (about 4-5 inches).
Pour off all but about 2 tablespoons of 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 the skillet. Cook, undisturbed, until lightly charred on the first side, about 5 minutes. Turn carrots so charred side is facing up, then season lightly with salt. Cook carrots on the opposite side until lightly charred, about 2 minutes. Turn off the stove and transfer skillet to oven. Roast until a toothpick easily pierces the 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. mirin, 1 Tbsp. honey, and remaining 1 Tbsp. oil in a small bowl and the ginger. Whisk together. 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 73°C/165°F), juices run clear, the sauce is caramelized on chicken skin, and carrots are tender all the way through, about 12–18 minutes. Remove from oven and let rest 10 minutes. Enjoy!