- Preheat oven to 425F. Get a skillet (preferably cast iron) heating on medium-low.
- Dry chicken leg and thigh and season all over with salt. Oil the top of the skin only.
- Put chicken skin side down in the skillet. Cook about 5 minutes until they start to brown. Then, increase the heat to medium. Keep moving the chicken around so they are evenly browned.
- Peel and cut carrots into 4" pieces while the chicken is cooking.
- Cook thighs until deep golden brown. The outside should be opaque. It should take 10-12 minutes total. Then, transfer skin side up to a plate.
- Pour off all but a few tablespoons of oil from the pan. Then, add the carrots. Arrange in a single layer and cook about 5 minutes until lightly charred on one side. Then flip so the charred side is up.
- Cook another 2 minutes until the other side is charred. Then, turn the stove off and transfer the skillet to the oven. Roast 8-10 minutes.
- While the carrots are roasting, mix the soy sauce, siracha, honey, and remaining oil in a bowl. Peel and grate the ginger into the bowl. Stir to combine.
- Remove the skillet from the oven. Arrange the chicken over top, skin side up, and drizzle the sauce over top. Return to oven and cook until the chicken is cooked through, when a meat thermometer reads 165F. This should take about 12-18 minutes.
- Remove from the oven and let rest.
- While the chicken is resting, thinly slice the scallions.
- Transfer carrots and chicken to a platter. Drizzle with pan juices. Top with scallions and toasted sesame seeds.
You can use other root veggies depending on the season.
SIDE DISH SUGGESTIONS
Kimchi, Sauerkraut, Cooked Greens with Garlic, Salad, Rice