Preheat Oven: Heat oven to 425°F (220°C).
Season Chicken: Pat chicken dry. Rub with olive oil, cumin, smoked paprika, salt, and pepper.
Sear Chicken: Heat a cast-iron skillet over medium-high heat. Place chicken skin-side down and sear 5 minutes until golden brown. Flip and cook 3 minutes. Remove chicken and set aside.
Prepare Vegetables: Toss carrots, parsnips, and turnip with olive oil, salt, and pepper. Spread evenly in the skillet.
Combine & Roast: Nestle seared chicken among vegetables. Roast in the oven 25-30 minutes, until vegetables are tender and chicken reaches 165°F (74°C).
Make Glaze: In a small saucepan, combine honey, sriracha, butter, soy sauce, and lime juice over low heat. Stir until smooth.
Glaze & Broil: Brush glaze over chicken. Broil on high 2-3 minutes to caramelize.
Serve: Let rest for a few minutes. Garnish with cilantro or green onions. Serve warm, ensuring each plate has chicken and roasted vegetables.
Optional Additions
Fresh Herbs: Sprinkle chopped cilantro or parsley for added freshness.
Citrus Zest: Add lime or lemon zest for a bright, zesty kick.
Extra Heat: Include red pepper flakes in the glaze for more spice.
Serving and Storage Tips
