Here's the recipe:
Serving size: 4
4 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
4 Tbsp. unsalted butter, divided into 3 Tbsp. and 1 Tbsp.
8 cloves garlic, minced
½ onion, chopped
4-5 small potatoes, chopped
1 green bell pepper, chopped
1/3 cup brown sugar
1/3 cup Sriracha
Green onion, sliced (to garnish)
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.
Drain the extra fat and oil in the skillet, then add 1 tablespoon of butter. When butter has melted, 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. Garnish with chopped green onion and serve. Enjoy!