Ingredients
6 skin-on, bone-in chicken thighs (about 2 pounds total)
Kosher salt
2 tablespoons Buona Cucina Dark Toasted Sesame Gourmet Oil, divided
1-pound medium carrots, scrubbed, peeled, and cut into 4” segments
2 tablespoons soy sauce
2 tablespoons Sriracha
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
1-inch piece ginger
3 scallions
Toasted sesame seeds (for serving)
Directions
Preheat oven to 425°. Heat a large dry skillet.
Pat chicken thighs dry with paper towels and season all over with salt. Rub only skin side of thighs with 1 Tbsp sesame oil.
Put thighs skin side down to skillet and cook for about 5 minutes to render the fat. Once skin starts to brown, increase heat to medium. Rotate skillet to encourage even browning.
Cook thighs until meat skin is deep golden brown, 10–12 minutes total. Transfer skin side up to a plate.
Pour off all but about 2 Tbsp. fat from skillet (you just want enough left to form a thin layer) and heat over medium-high. Add carrots and try to arrange in a single layer the skillet. Cook, undisturbed, until lightly browned on first side, about 5 minutes. Turn carrots so browned side is facing up, then season lightly with salt. Then brown the other side about another 2 minutes.
Then transfer skillet to oven. Roast for about 8-10 minutes until the carrots are about ¾ way done.
While carrots are roasting, stir soy sauce, Sriracha, rice vinegar, honey, and remaining 1 Tbsp. oil in a small bowl. Scrape peel off of ginger root with a spoon, discard peel. Grate ginger into bowl with microplane, then stir to combine.
When the carrots are ¾ way done take the skillet out of the oven and arrange thighs over carrots and drizzle sauce over. Return to oven and roast until chicken thighs are cooked through internal temperature should be 165. It should take about 12-18 minutes. Remove from oven and let rest 10 minutes.
While skillet is resting, thinly slice 3 scallions. Transfer chicken and carrots to a platter and drizzle pan juices over. Top with scallions and sesame seeds.
Recipe by Clair Saffitz