Name: One-Pan Sriracha Chicken and Veggies
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Skin-on chicken thighs - 4; Salt and ground black pepper to taste - 4; Butter, divided - ¼ cup; Red onion, sliced - ½; Garlic, minced - 8 cloves; Baby red potatoes, quartered - 4; Red bell pepper, diced - 1; Sriracha sauce - ⅓ cup; Brown sugar - ⅓ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - One-Pan Sriracha Chicken and Veggies

1. Skin-on chicken thighs - 4

2. Salt and ground black pepper to taste - 4

3. Butter, divided - ¼ cup

4. Red onion, sliced - ½

5. Garlic, minced - 8 cloves

6. Baby red potatoes, quartered - 4

7. Red bell pepper, diced - 1

8. Sriracha sauce - ⅓ cup

9. Brown sugar - ⅓ cup

How to cook deliciously - One-Pan Sriracha Chicken and Veggies

1. Stage

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

2. Stage

Season chicken thighs with salt and pepper.

3. Stage

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.

4. Stage

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.

5. Stage

Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.

6. Stage

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.