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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

One Pan Smoky Sriracha Chicken

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Make washing up a breeze with this one-pan recipe – it’s a keeper! Mama Noi and I like to add some lime halves in there too to get nice and charry, which you can then squeeze over at the end.

WATCH THIS RECIPE

ONE PAN SMOKY SRIRACHA CHICKEN

PREP TIME

10 minutes (+ optional overnight marinating)

COOK TIME

1 hour 15 minutes

SERVES

4

Ingredients

8 skin-on chicken pieces

½ cup, plus 3-4 tablespoons extra Marion’s Kitchen Smoky Sriracha + Lime Asian Steakhouse Marinade (use my store locator to find out where to buy),

500g (1 lb) potatoes, diced

1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces

12 asparagus stems, trimmed

8 broccolini stems (or 100g/3.5oz broccoli cut into chunks)

Steps

Preheat oven to 180°C/350°F.

In a large bowl. Combine the chicken pieces with ½ cup of the Marion’s Kitchen Smoky Sriracha + Lime Asian Steakhouse Marinade, cover and set aside to marinate for 10 minutes or in the fridge overnight.

Place a large heavy cast iron or oven-proof pan over high heat. When hot, add the oil. Take each piece of chicken out of the marinade, shaking off any excess liquid, and sear in the pan 2-3 minutes each side or until dark golden in colour. Transfer the chicken to a plate. Keep the pan on the heat.

Add the potatoes to the pan and toss to pick up some of the pan flavours and juices. Add the capsicum and mix through. Arrange the chicken pieces on top of the vegetables. Pour a little extra marinade onto each piece of chicken. Roast in the oven for 50 minutes.

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Take the pan out of the oven and top with asparagus and broccolini. Place back into the oven for another 10 minutes or until the chicken is cooked through.

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