One-Pan Sriracha Chicken and Veggies recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes
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
Nutrition Info
- 386.5 caloriescarbohydrate: 31.1 gcholesterol: 88.9 mgfat: 21.4 gfiber: 2.3 gprotein: 17.4 gsaturatedFat: 10 gservingSize: -sodium: 1030 mgsugar: 20 gtransFat: : -unsaturatedFat: : -
Directions One-Pan Sriracha Chicken and Veggies
Directions
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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.