One of my favorite quick and easy chicken dishes is roasted chicken thighs flavored with lemongrass and other spices and cooked in the same pan. Lemongrass chicken is delicious with summer rolls, a crisp salad, or even just steamed rice and vegetables.
REASONS WHY THIS IS MY FAVORITE RECIPE
The flavor is wonderful, but the texture is what really sells me on this chicken. Instead of throwing away the marinade after the chicken has been marinated, you can put it in the pan with the chicken before baking.
What’s the end result? A sweet and savory sauce perfect for brushing on the roasted chicken’s crisp skin. To ensure the chicken stays juicy and tender when roasting, sear it first.
When combined with steamed rice or a rice noodle salad, the oil and chicken fat stuck to the bottom of the pan create an unbeatable flavor.
- 8 bone-in and skin-on chicken thighs
- 3 cloves garlic
- 2 peeled shallots
- 2 stalks of fresh lemongrass (chop into pieces)
- 1 lime zested
- 5 tablespoons of canola oil or vegetable oil
- 3 tablespoons of fish sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of sugar
- 1 teaspoon of red pepper flakes
- Put 3 tablespoons of oil, the fish sauce, the oyster sauce, the pepper flakes, the sugar, the shallots, the garlic, the lemongrass, and the lime zest into a food processor and whirl until smooth. The processing will continue until a smooth texture is achieved.
- Mix with the chicken in a bowl so the chicken is completely marinated. Marinate for one to four hours, then cover and chill.
- Set oven temperature to 350 degrees Fahrenheit.
- An ovenproof skillet of approximately 12 inches in diameter should have the remaining 2 tablespoons of oil heated over medium heat.
- Skin side down, add chicken to the skillet and set aside the marinade. Get ready in 4 minutes.
- Flip the chicken over, pour any leftover marinade back into the pan, and move everything to the oven. The chicken should be roasted for 25-30 minutes.
- Coat the chicken with the oil and marinade that have collected at the pan’s base.
- Optional garnishes include lime wedges and minced Thai basil.