Cast-Iron Sriracha Chicken Thighs with Vegetables

Whisk honey, soy sauce, Sriracha, lime juice, garlic, and pepper for marinade together in a bowl and pour into a resealable plastic bag.

Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag.

Marinate in the refrigerator, turning halfway through, for 2 hours.

Preheat the oven to 400 degrees F (200 degrees C).

Remove chicken from the marinade and shake off excess.

Discard the remaining marinade.

Melt butter in a large, cast-iron skillet over medium-high heat.

Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice, crispy skin.

Flip over and grill for 2 more minutes.

Remove chicken to a plate.

Drain extra fat and oil from the skillet.

Add remaining 1 tablespoon butter and let melt.

Add onion and garlic to the melted butter and cook, stirring frequently, until fragrant, about 2 minutes.

Mix in green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper.

Cook, mixing carefully, for 5 minutes.

Meanwhile, mix Sriracha, brown sugar, honey, and jalapeño in a small bowl until smooth.

Remove skillet from the heat.

Return chicken to the skillet, skin-side up.

Pour Sriracha mixture primarily onto the chicken, and a bit onto the vegetables.

Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through, 30 to 35 minutes.

An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Garnish with green onion and serve.