One-Pan Sriracha Chicken And Veggies
Peanut Butter Potato Chip Truffles
Here is what you’ll need!
Serving Size: 4
4 bone-in, skin-on chicken thighs
salt and black pepper, to taste
4 tablespoons unsalted butter, divided into 3 tablespoons and 1 tablespoon
8 cloves garlic, minced
½ onion, chopped
4-5 small potatoes, chopped
1 green bell pepper, chopped
1/3 cup brown sugar
1/3 cup tablespoons Sriracha Sauce
green onion, sliced
Preheat oven to 400˚ F / 200˚ C.
Season chicken thighs with salt and pepper, to taste.
Place a large cast iron skillet over medium heat, add 3 tablespoons of butter. When butter has melted, add the seasoned chicken, skin-side down, and sear until golden brown, about 5-7 minutes. (this will melt out most of the fat underneath and will leave a nice crispy skin) then remove chicken.
Drain the extra fat and oil in the skillet, then add 1 tablespoon of butter. When butter has melted, add garlic and onion to the pan, cook for 1-2 minutes, stirring frequently. Then add bell pepper and potato, cook for 4-5 minutes.
Remove skillet from heat, return chicken to the skillet, skin side up. Mix Sriracha sauce and brown sugar together in a bowl until smooth, then pour on to the chicken and vegetables.
Place pan in oven and roast until completely cooked through, about 30 minutes.
Garnish with chopped green onion and serve. Enjoy!
Music provided by Audio Network. Used with permission