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Honey Chicken

bySamantha Seneviratne

Total 40 mins, includes cooling time

Active 20 mins

Makes 4 servings

fromHoney Chicken and Apple TartEveryday Cooking

Ingredients

4 bone-in, skin-on chicken thighs

6 tablespoons sherry vinegar

Kosher salt and freshly cracked black pepper

2 tablespoons extra virgin olive oil

1 1/2 to 2 pounds turnips, trimmed, peeled, and cut into 1-inch cubes

2 tablespoons honey

Directions

Preheat the oven to 375°F.
Place the chicken in a medium bowl and toss with 2 tablespoons of the vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet and sear for 4 to 5 minutes, then flip the chicken and nestle the turnips in around the chicken. Sprinkle the turnips with 1/2 teaspoon salt.
Place the skillet in the oven and roast for 10 minutes, then flip the turnips (they should be browned on the bottoms). Roast until the chicken is a deep golden brown and registers 165°F on an instant-read thermometer and the turnips are tender, another 10 minutes longer.
Transfer the chicken and turnips to a serving platter. Add the remaining 4 tablespoons vinegar to the hot skillet and scrape up any browned bits. Return to medium heat and add the honey. Stir until thick and syrupy, about 6 minutes. Pour over the chicken and turnips and serve immediately.

Meet The Creator

Samantha Seneviratne

Samantha Seneviratne lives in Brooklyn, New York with her son Artie and their dog Frances. While she started off working at a doughnut shop, she's now a cook, food stylist, recipe developer and cookbook author who's also worked as a food writer and editor in the kitchens of popular cooking magazines.