One-Pan Sriracha Chicken and Veggies Recipe

Ingredients

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

Directions

1. Preheat the oven to 400F (200C).
2. Season the chicken thighs with salt and black pepper.
3. Melt 3 tablespoons of butter in a large, oven-proof skillet over medium-high heat.
4. Place the chicken thighs in the skillet, skin-sides down. Cook for about 3 minutes, or until the skin is browned. Flip the thighs over and cook the other side for an additional 3 to 4 minutes, until browned.
5. Transfer the chicken thighs to a plate and set aside. If there is excess grease in the skillet, drain it out.
6. Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the sliced onion and minced garlic. Cook and stir for about 2 minutes, or until fragrant.
7. Stir in the quartered baby potatoes and diced red bell pepper. Cook, stirring occasionally, for 5 to 10 minutes until the vegetables are tender.
8. Place the chicken thighs back on top of the vegetables in the skillet.
9. In a small bowl, combine the Sriracha sauce and brown sugar. Pour the mixture evenly over the chicken thighs.
10. Transfer the skillet to the preheated oven. Bake for about 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165F (74C) and the potatoes are browned.

Nutrition Facts (per serving)

• Calories: 387
• Total Fat: 21g (27% Daily Value)
• Saturated Fat: 10g (50% Daily Value)
• Cholesterol: 89mg (30% Daily Value)
• Sodium: 1030mg (45% Daily Value)
• Total Carbohydrates: 31g (11% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 20g
• Protein: 17g (35% Daily Value)
• Vitamin C: 47mg (52% Daily Value)
• Calcium: 46mg (4% Daily Value)
• Iron: 2mg (12% Daily Value)
• Potassium: 446mg (9% Daily Value)