SRIRACHA CHICKEN

Ingredients

• 8 Skin-On Chicken Thighs
• Salt And Ground Black Pepper To Taste
• 1/2 Cup Butter, Divided
• 1 Red Onion, Sliced
• 8 Cloves Garlic, Minced

• 1 Bag Fingerling Red Potatoes
• 1 Red Bell Pepper, Diced
• 1/2 Cup Sriracha Sauce
• 1/3 Cup Brown Sugar

Directions

1. Preheat oven to 400 degrees F.

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. and potatoes are browned, about 30 minutes.  Serve with Texas Toast and Salad.