About this recipe: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.
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
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Method Prep:20min › Cook:43min › Ready in:1hr3min
Preheat oven to 200 C / Gas 6.
Season chicken thighs with salt and pepper.
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.
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.
Mix chilli sauce and brown sugar together in a bowl; pour evenly over chicken.
Bake in the preheated oven until chicken is cooked through and potatoes have browned, about 30 minutes.