One-Pan Sriracha Chicken And Veggies

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season chicken thighs with salt and pepper.
  3. 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. 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. Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
  6. 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.

skinon, salt, butter, red onion, garlic, baby red potatoes, red bell pepper, sriracha sauce, brown sugar

Taken from www.allrecipes.com/recipe/256551/one-pan-sriracha-chicken-and-veggies/ (may not work)

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