One-Pan Sriracha Chicken and Veggies

One-Pan Sriracha Chicken and Veggies A sweet and spicy delicious chicken dish with veggies and potatoes cooked alongside.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 43 mins

    TOTAL : 1 hr 3 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 387 calories; protein 17.4g; carbohydrates 31.1g; fat 21.4g; cholesterol 88.9mg; sodium 1030mg.