Thai Roasted Chicken Thighs

The crisp autumn air always heralds the return of the oven, and this recipe for Thai Roasted Chicken Thighs is the perfect way to warm up on a chilly evening. Baked to perfection with a mix of Thai-inspired spices, it’s the ultimate fall comfort food.

While the oven is often put on hiatus during the summer, it sees heavy rotation come fall and winter.

We’ve amassed a collection of secret recipes for baking and roasting that we’ve been hoarding until they were again in season; this one is for Thai Roasted Chicken Thighs.

Here’s Yet Another Chicken Dish That Only Requires One Stainless Pan!

We’ve all been craving a dish similar to the Roasted Lemon Chicken Thighs with Potatoes recipe we posted on the site not too long ago. The chicken is seared on the stovetop immediately in the roasting pan before being combined with the remaining ingredients and baked for 30 minutes. People, especially those always on the go, like it when a delicious meal can be prepared in a single skillet.

Instead of using lemon, the major flavor in this Thai roasted chicken recipe is a Thai-inspired sauce made with lime, a little brown sugar, Sriracha, soy, fish sauce, ginger, and garlic. Sounds like a lot, but I guarantee you have most of these in your kitchen right now.

Carrots and onions will stand in for potatoes, and we’ll add some Thai basil leaves (or normal basil if you can’t find Thai basil) for good measure. Here’s another easy dinner that only requires one pan. I suggested serving a salad alongside the lemon chicken to round up the meal. Prepare a bowl of steaming rice, and you’re good to go with this one.

Ingredients:

• 2 tbsp. of Sriracha
• 2 tbsp. of brown sugar
• 2 tbsp. of soy sauce
• 2 tbsp. of fish sauce
• 3 cloves of garlic (minced)
• 2 tsp. of ginger (grated)
• Juice and zest of 1 lime
• Vegetable oil
• 6 pcs. of bone-in, skin-on chicken thighs
• 4 carrots (cut into large chunks)
• 1 large onion (cut into wedges)
• 2 cups of thai basil leaves

Instructions:

1. Turn oven temperature up to 400 degrees F. Put all the ingredients for the sauce (Sriracha, brown sugar, soy sauce, fish sauce, garlic, ginger, lime juice, and lime zest) into a medium bowl and mix well.
2. Two teaspoons of oil can be heated in a roasting pan over medium heat on the stove. Cook the chicken for 5 minutes with the skin down in a hot pan. After 3 minutes, turn the chicken over and continue searing. Throw in some chopped onions and carrots. Deglaze the pan with the sauce combination and toss it in.
3. Place the chicken, skin-side up, among the vegetables, and drizzle with more oil. Toss in the Thai basil halfway through the cooking time and roast for another 35 to 40 minutes—suggested side dish: jasmine rice.