During the holidays I took a trip to West Texas with chosen family. It was a wonderful trip. I made this citrus & soy roasted chicken for new year’s dinner and it was a hit. Making this recipe was the first time in a while that I cooked solely out of intuition. It felt great! So here’s the recipe

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 gingerMethod: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 …