One-Pan Sriracha Chicken and Veggies
Recipe by Jack Grigsby III from allrecipes.com
Dinner 1 Hr. 3 Mins.
Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 387
- Carbohydrate: 31g
- Fat: 21g
- Fiber: 2g
- Protein: 17g
- Sugar: 20g
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