This is a recipe I found via Reddit. The thread was here. The actual recipe link is here.
I am posting it here so I don’t lose it, but so I can also amend some notes. Specifically, I changed the amount of butter, and I also measured to the gram how much of a certain ingredient I used. I prefer this to relatively meaningless quantities like “4-5 small potatoes” or “1/2 onion” which are basically subject to what size the ingredients are. This is important for me because I use MyFitnessPal to log what I eat (yay weight-loss journey!).
Without further delay:
Hardware:
- Knife
- Tongs
- Cutting Board
- Drain Pan
- Cast Iron Skillet (I used a 12″)
- Stove (Gas or Electric)
- Oven (Gas or Electric)
Ingredients:
- 5 bone-in, skin-on chicken thighs (2.5 Lbs or 1150 grams)
- Salt and Black Pepper, to taste
- 3 Tbsp Unsalted Butter, Divided into 2 Tbsp and 1 Tbsp.
- 8 Cloves of Garlic, Minced (50 grams)
- 1/2 Onion, Chopped (250 grams)
- I used Red here because I love red onions.
- 4-5 Small potatoes, Chopped (425 grams)
- I used Red potatoes because I find they hold up better in the oven than White potatoes.
- I chopped the smallest potatoes into quarters, and the largest into eights. You want them to be roughly the same time for the sake of even cooking.
- 1 Green Bell Pepper, Chopped (125 grams)
- 1/3 Cup to 1/2 Cup Brown Sugar (I used 1/3 Cup)
- 1/3 Cup to 1/2 Cup Brown Sugar (I used 1/3 Cup)
- Green Onion, Sliced (optional; as garnish)
Directions:
- Preheat oven to 400 degrees F / 200 degrees C.
- Season chicken with salt and pepper.
- Place a large cast-iron skillet over medium heat.
- Add 2 Tbsp butter to skillet. Get the skillet and butter hot hot hot.
- Place the chicken, skin-side down, in the skillet. Sear until golden brown, about 7-10 minutes (I would recommend doing this in 2 batches)
- Remove the chicken and set aside.
- Drain the excess fat and oil from the skillet.
- Place 1 Tbsp of butter in the skillet.
- Add garlic and onion to pan, cook for 1-2 minutes. Stir frequently.
- Add bell pepper and potatoes, cook for 4-5 minutes.
- Remove skillet from heat, place the chicken on top of the vegetables, skin-side up.
- Mix Sriracha and Brown sugar in a bowl until smooth.
- Coat chicken with Sriracha Brown sugar mix, then use the rest for the veggies.
- Place pan in oven and roast, 30-40 minutes, until cooked and glazed.
Nutritional Information:
I served this with some rice and let me tell you it was AMAZING.
Here’s another picture.
-M, out
