• 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


  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.

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