Cast-Iron Sriracha Chicken Thighs with Vegetables

1. Stage

Whisk honey, soy sauce, Sriracha, lime juice, garlic, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning halfway through, for 2 hours.

2. Stage

Preheat the oven to 400 degrees F (200 degrees C).

3. Stage

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

4. Stage

Melt butter in a large, cast-iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice, crispy skin. Flip over and grill for 2 more minutes. Remove chicken to a plate.

5. Stage

Drain extra fat and oil from the skillet. Add remaining 1 tablespoon butter and let melt. Add onion and garlic to the melted butter and cook, stirring frequently, until fragrant, about 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper. Cook, mixing carefully, for 5 minutes.

6. Stage

Meanwhile, mix Sriracha, brown sugar, honey, and jalapeno in a small bowl until smooth.

7. Stage

Remove skillet from the heat. Return chicken to the skillet, skin-side up. Pour Sriracha mixture primarily onto the chicken, and a bit onto the vegetables.

8. Stage

Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

9. Stage

Garnish with green onion and serve.