One-Pan Sriracha Chicken and Veggies

Chicken thighs are piled on top of fresh veggies and potatoes and glazed with Sriracha sauce and brown sugar in this sweet and spicy one-pan meal.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 387 Calories

Ingredients

• 1 red bell pepper, diced
• salt and ground black pepper to taste
• 8 cloves garlic, minced
• 4 skin-on chicken thighs
• 4 baby red potatoes, quartered
• 0.33333334326744 cup brown sugar
• 0.33333334326744 cup sriracha sauce
• 0.5 red onion, sliced
• 0.25 cup butter, divided

Recipe Instructions

Step 1

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

Step 2

Season chicken thighs with salt and black pepper.

Step 3

Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Add thighs, skin-sides down; cook until browned, about 3 minutes. Flip and cook until second sides are browned, 3 to 4 minutes more. Transfer thighs to a plate; set aside. Drain excess grease from skillet if desired.

Step 4

Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and bell pepper; cook until tender, 5 to 10 minutes. Place thighs on top.

Step 5

Combine Sriracha sauce and brown sugar in a bowl; pour over thighs.

Step 6

Bake in the preheated oven until an instant-read thermometer inserted into thighs reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.