Roasted Chicken with Lotus Root and Ginger-Soy Glaze

Instructions

1. 1

   Preheat oven to 425°F. In a small bowl, whisk together soy sauce, rice vinegar, minced ginger, garlic, honey, and sesame oil until well combined. Set the glaze aside.

   Tip: Making the glaze ahead allows the flavors to meld together.

2. 2

   Season the chicken thighs generously on both sides with kosher salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

   Tip: Pat the chicken completely dry to ensure crispy, golden skin.

3. 3

   Working in batches if needed, place chicken thighs skin-side down in the hot skillet and sear for 5-6 minutes until the skin is golden brown. Flip and sear the other side for 3-4 minutes. Transfer to a plate temporarily.

   Tip: Don't move the chicken while searing - let it develop color undisturbed.

4. 4

   Add the lotus root slices to the same skillet and cook for 3-4 minutes per side until lightly golden. Arrange them around the edges of the skillet.

   Tip: Lotus root cooks quickly, so watch it closely to prevent overcooking.

5. 5

   Return the chicken thighs skin-side up to the skillet, nestling them among the lotus root slices. Tuck the star anise pieces around the pan.

   Tip: Keeping skin-side up helps maintain crispiness during roasting.

6. 6

   Pour the prepared ginger-soy glaze evenly over the chicken and lotus root. Transfer the skillet to the preheated oven.

   Tip: Use an oven-safe skillet with a metal handle, or wrap a wooden handle with foil.

7. 7

   Roast for 25-30 minutes until the chicken internal temperature reaches 165°F at the thickest part of the thigh, and the lotus root is tender and caramelized at the edges.

   Tip: Use a meat thermometer inserted into the thickest part without touching bone for accurate readings.

8. 8

   Remove from oven and let rest for 5 minutes. Garnish with sliced green onions and sesame seeds before serving. Drizzle any pan juices over the dish.

   Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.