- 4-6 boneless, skinless chicken thighs
- salt and pepper, to taste
- olive oil
- 8 cloves garlic, minced
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup Sriracha sauce
- 1/2 cup brown sugar
- 8 baby yellow potatoes, cut in half or quarters
Preheat oven to 400.
Heat 2 Tbsp oil in oven-proof skillet. Salt and pepper both sides of chicken. Brown chicken on all sides. Set chicken aside.
Heat 1 Tbsp oil in same skillet. Cook garlic and onion for approximately 2 minutes. Add green bell pepper and potatoes. Turn off burner. Place chicken back in pan.
In a small bowl, combine Sriracha and brown sugar. Spoon over top the chicken. Bake for 30 minutes. Makes 2 servings.