Thai Roasted Chicken Thighs
These Thai roasted chicken thighs use a Thai-inspired sauce of lime, brown sugar, Sriracha, soy sauce, fish sauce, ginger, and garlic. These marinated chicken thighs are then roasted on a bed carrots, onions and fragrant Thai basil leaves to bring everything together.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons Sriracha
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 cloves garlic ((minced))
- 2 teaspoons ginger ((grated))
- Juice and zest of 1 lime
- Vegetable oil
- 6 bone-in, skin-on chicken thighs
- 4 carrots ((cut into large chunks))
- 1 large onion ((cut into wedges))
- 2 cups thai basil leaves
Instructions
- 1
Preheat oven to 400 degrees F. In a medium bowl, mix together the Sriracha, brown sugar, soy sauce, fish sauce, garlic, ginger, lime juice, and lime zest.
- 2
Heat 2 tablespoons oil in a roasting pan set over your stove burners at medium heat. Sear the chicken skin-side down for 5 minutes. Flip the chicken and sear for another 3 minutes. Add the carrots and onions to the pan. Toss in the sauce mixture, deglazing the pan as you mix everything together.
- 3
Position all the chicken pieces skin side up amongst the vegetables, and drizzle with a little more oil. Place in the oven to roast for 35-40 minutes, stirring in the Thai basil halfway through baking. Serve with jasmine rice!