After a few weeks of the sweetest, most wonderful people in all the land bringing us meals so that we didn’t have take our eyes off our sweet baby girl for one minute… I’m back to cooking. Not an awful lot, no little layer cakes or swiss meringue buttercream… but I am back to cooking real honest-to-goodness food. Back to visiting the farmers’ market (which sadly, is over for the summer because it is too hot even for plants to grow), back to celebrating summer’s bounty in the kitchen. Partially because I want AG to grow up seeing me cooking our family real, honest-to-goodness food and putting my cast iron skillets to work, and partially because I’m hungry.
A couple of weeks ago, I whipped up this DELICIOUS meal thanks to a tip from a high school friend, Mason. We share a love of Ina Garten, and she knows my deep love for all things sriracha and hot sauce well. She tipped me off to this Tasty on Buzzfeed video for One Pan Sriracha Chicken, andddddd I ended up cooking it immediately (literally that night).
It lived up to its claim for ease, and it’s truly a one pan meal – and I made it even easier by not draining the chicken fat and just cooked the veggies in it instead. I ain’t skeered of a little fat. (In fact, I would argue that it’s good for you, but that’s not the point.) I made a couple other small changes to make it even easier and speedier – pre-minced garlic instead of fresh, nixed the garnish, and upped the sauce. The rest of the recipe below is almost verbatim from Tasty on Buzzfeed. This recipe has earned a permanent spot in my kitchen rotation – the chicken is juice, spicy and sweet, the veggies delicious, and you could change up the sauce/glaze for almost anything if you can’t stand the heat.
Easy One Pan Sriracha Chicken
Serving size: 4
4 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
3 Tbsp. unsalted butter, divided into 3 Tbsp.
2 Tablespoons minced garlic (the kind from a jar)
1 red onion, sliced into half-moons
6 small red/new potatoes, chopped
1 green bell pepper, chopped
1/2 cup brown sugar
1/2 cup Sriracha
Preheat oven to 400˚F/200˚C. Season chicken thighs with salt and pepper, to taste.
Place a large cast-iron skillet over medium heat; add 3 tablespoons of butter. When butter has melted, add the seasoned chicken, skin side down, and sear until golden brown, about 5-7 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.) Then remove chicken.
Add garlic and onion to the pan and cook for 1-2 minutes, stirring frequently. Then add bell pepper and potato and cook for 4-5 minutes.
Remove skillet from heat and return chicken to the skillet, skin side up. Mix Sriracha and brown sugar together in a bowl until smooth, then pour onto the chicken and vegetables.
Place pan in oven and roast until completely cooked through, about 30 minutes.