One-pan spicy chicken and veggies

    1 hour 3 min

    Chicken thighs are piled on top of fresh veggies and glazed with chilli sauce and brown sugar in this sweet and spicy one-pan meal.

    1 person made this

    Serves: 4 

    • 4 skin-on chicken thighs
    • salt and ground black pepper to taste
    • 55g butter, divided
    • 1/2 red onion, sliced
    • 8 cloves garlic, minced
    • 4 baby potatoes, quartered
    • 1 red pepper, diced
    • 80ml sriracha chilli sauce
    • 75g brown sugar

    Prep:20min  ›  Cook:43min  ›  Ready in:1hr3min 

    1. Preheat oven to 200 C / Gas 6.
    2. Season chicken thighs with salt and pepper.
    3. Melt 3 tablespoons butter in a large oven-proof pan over medium-high heat. Place chicken skin-side down in the pan; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain off melted fat if desired.
    4. Heat remaining 1 tablespoon butter in the pan. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
    5. Mix chilli sauce and brown sugar together in a bowl; pour evenly over chicken.
    6. Bake in the preheated oven until chicken is cooked through and potatoes have browned, about 30 minutes.

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    Reviews in English (12)


    This dish turned out really well!! I LOVE sriracha sauce, and the brown sugar made the flavor pop full of spicy sweetness ???? I placed the chicken on a bed of Jasmine rice and a side of cabbage. Cornbread too!! It was soooo bomb!!  -  29 Dec 2017  (Review from Allrecipes US | Canada)


    This was awesome! I taste tested the sriracha/brown sugar before adding it and decided it might be a little too spicy for the kids so added a little soy sauce and honey to cool it down. I think the recipe would have been fine without the addition of you like heat, though. I used sweet potatoes instead of potatoes and it was fantastic. I also added greens beans - gave it some more texture and a little green.  -  28 Nov 2017  (Review from Allrecipes US | Canada)


    Incredible. My honey can't stop eating it. I add a bag of mixed frozen stir fry mix or california blend for a more complete meal. Can be transfered to a slow cooker and finished off on low for 3-4 hours.  -  01 Nov 2017  (Review from Allrecipes US | Canada)

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