ONE-PAN SRIRACHA CHICKEN AND VEGGIES

One-Pan Sriracha Chicken and Veggies image

A sweet and spicy delicious chicken dish with veggies and potatoes cooked alongside.

Provided by Jack Grigsby III

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h3m

Yield 4

Number Of Ingredients 9

Ingredients

4 skin-on chicken thighs
salt and ground black pepper to taste
¼ cup butter, divided
½ red onion, sliced
8 cloves garlic, minced
4 baby red potatoes, quartered
1 red bell pepper, diced
⅓ cup sriracha sauce
⅓ cup brown sugar

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Season chicken thighs with salt and pepper.
Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired.
Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 31.1 g, Cholesterol 88.9 mg, Fat 21.4 g, Fiber 2.3 g, Protein 17.4 g, SaturatedFat 10 g, Sodium 1030 mg, Sugar 20 g