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One-Pan Sriracha Chicken and Veggies

This one-pan Sriracha chicken and veggies recipe is a sweet and spicy delicious chicken dish with veggies and potatoes cooked alongside.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2636.6 kcal

Equipment

  • 1 Large Oven-Proof Skillet
  • 1 Instant-Read Thermometer
  • 1 Mixing Bowl For Sriracha sauce mixture
  • 1 Spatula or Tongs For searing and stirring
  • 1 Chef's Knife and Cutting Board For ingredient preparation

Ingredients
  

Main

  • 4 skin-on chicken thighs
  • salt and ground black pepper to taste
  • ¼ cup butter divided
  • ½ red onion sliced
  • 8 cloves garlic minced
  • 4 baby red potatoes quartered
  • 1 red bell pepper diced
  • ⅓ cup Sriracha sauce
  • ⅓ cup brown sugar

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season chicken thighs with salt and black pepper.
  • Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Add thighs, skin-sides down; cook until browned, about 3 minutes. Flip; cook until second sides browned, 3 to 4 minutes more. Transfer thighs to a plate; set aside. Drain excess grease from skillet 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 bell pepper; cook until tender, 5 to 10 minutes. Place thighs on top.
  • Combine Sriracha sauce and brown sugar in a bowl; pour over thighs.
  • Bake in the preheated oven until an instant-read thermometer inserted into thighs reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.

Notes

For truly crispy chicken skin, ensure thighs are patted thoroughly dry before seasoning and searing. Starting skin-side down in a moderately hot pan allows the fat to render slowly. Do not overcrowd the skillet during browning to ensure proper caramelization. When adding vegetables, ensure potatoes are cut to a uniform size for even cooking. If desired, deglaze the pan after removing chicken, before adding onion and garlic, to incorporate any flavorful fond. Taste the Sriracha-brown sugar mixture before pouring to adjust the sweet-spicy balance. A squeeze of lime juice or a sprinkle of fresh cilantro at the end can brighten and lift the final dish. Always rest chicken briefly after baking for juicier meat.