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/3.5 oz broccoli cut into chunks)
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.
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..