Roasted Chicken with Lotus Root and Ginger-Soy Glaze
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. Crispy roasted chicken thighs get paired with lotus root, which is not only delicious but packed with fiber and vitamin C to support your digestion. The ginger and soy glaze brings everything together with a perfect balance of savory, sweet, and tangy flavors. What I love most is how simple it is to prepare, yet it tastes like you spent all day in the kitchen. Your guests will be impressed, and your wallet will thank you too.
Ella x
Ingredients
- 8chicken thighs, bone-in and skin-on(patted dry)
- ¾ kglotus root(peeled and sliced into 1/4-inch rounds)
- 237 mlsoy sauce
- 2 tablespoonsrice vinegar
- 3 tablespoonsfresh ginger(minced)
- 5garlic cloves(minced)
- 2 tablespoonshoney
- 1 tablespoonsesame oil
- 2star anise
- 3 tablespoonsolive oil
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 2green onions(sliced thin for garnish)
- 1 tablespoonsesame seeds(white or black for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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