Sriracha Chicken and Veggies in One Pan

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Sriracha Chicken and Veggies in One Pan

One-Pan Sriracha Chicken and Veggies

Published on March 5, 2020

  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.

Nutrition Facts (per serving)

387Calories21g Fat31g Carbs17g Protein
None
Nutrition FactsServings Per Recipe4Calories387% Daily Value *Total Fat21g27%Saturated Fat10g50%Cholesterol89mg30%Sodium1030mg45%Total Carbohydrate31g11%Dietary Fiber2g8%Total Sugars20gProtein17gVitamin C47mg233%Calcium46mg4%Iron2mg12%Potassium446mg9%
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