Skillet Hen Thigh, Carrots, and Potatoes With Sriracha Aioli Recipe

Makes 1 Serving

Components

• 1 bone-in, skin-on rooster thigh
• 2 medium carrots, peeled and chopped into ½-inch items (about 1 cup)
• 4 small pink bliss potatoes, minimize in ½-inch items
• ½tablespoon olive oil
• 1tablespoon mayo
• ½tablespoon sriracha
• 1tablespoon chopped contemporary parsley
• Salt and pepper, to style

Instructions

1. Warmth oven to 425 levels.

2. Warmth a big skillet over medium-high warmth.

3. Season rooster thigh on either side with salt and pepper.

4. When skillet is sizzling, add rooster thigh, pores and skin aspect down. Scale back warmth to medium and cook dinner till pores and skin is crispy, about 5 minutes.

5. Take away rooster thigh from skillet and add carrots and potatoes to skillet. Pour olive oil on high, season with a little bit of salt and pepper, and blend all the things. Place rooster thigh again within the skillet, pores and skin aspect down, and prepare greens round rooster.

6. Roast within the 425-degree oven for 20–25 minutes, flipping rooster and tossing greens midway via. Hen needs to be cooked via with no pink within the center.

7. Stir collectively mayo and sriracha as a dipping sauce.

8. Serve greens tossed with parsley alongside rooster and dipping sauce.