ROASTED VEGETABLES WITH HONEY AND SOY SAUCE RECIPES

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HONEY-AND-SOY-GLAZED CHICKEN THIGHS RECIPE - NYT …



Honey-and-Soy-Glazed Chicken Thighs Recipe - NYT … image

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice. 

Provided by Kay Chun

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Steps:

  • Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
  • On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
  • Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Nutrition Facts : @context http//schema.org, Calories 691, UnsaturatedFatContent 34 grams, CarbohydrateContent 5 grams, FatContent 55 grams, FiberContent 1 gram, ProteinContent 42 grams, SaturatedFatContent 17 grams, SodiumContent 961 milligrams, SugarContent 1 gram, TransFatContent 1 gram

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES RECIP…



Sheet-Pan Gochujang Chicken and Roasted Vegetables Recip… image

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too. 

Provided by Yewande Komolafe

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

Steps:

  • Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
  • Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
  • While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
  • Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

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