One Pan Thai Chicken | The Organic Kitchen Blog and Tutorials
Folks, when it comes to chicken dishes I am all about the thighs. Bone in, skin on! This makes for the most tender, juicy, delicious chicken ever. This One Pan Thai Chicken is about to become your new favorite dish!
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How to Make One Pan Thai Chicken:
When I say easy, I mean easy. Simply whisk together the marinade ingredients, toss in the chicken and veggies, allow to marinate, then place on a cookie sheet and roast. Carrots, shallots onions and sweet bell pepper round this meal out nicely. Because we roast the vegetables right alongside the chicken they develop a delicious sweet and savory flavor. You may serve as is, or serve atop rice, cauliflower rice, zoodles or asian noodles.
Why Bone in Skin On Thighs?
To make the answer short and straight forward: bone in skin on thighs stay moist and tender and have much more flavor than boneless, skinless chicken!
The Marinade:
This marinade is a delicious combo of sesame oil, garlic, lime, ginger, maple syrup and two of my favorite ingredients for Asian cooking: Sambal Oelek and fish sauce. Fish sauce does not make your chicken taste like fish! It’s just a great way to add salty flavor to Asian dishes without all the sodium. The Sambal Oelek provides a little heat as well as a lovely color. Both of these ingredients can usually be found in the Asian section at the grocery store and are worth the small investment. And don’t think you’ll only use them in this recipe! I also use them in this recipe for Asian Style Ribs, in my Spicy Shrimp Cauliflower Rice Bowl as well as my Sweet Potato Asian Noodle Soup, Thai Beef and Broccoli Bowls and Copycat True Food Kitchen Ancient Grains Bowl.
How to Roast:
Just place on a cookie sheet and bake at 450 degrees for 30-35 minutes. The chicken should be a beautifully crispy and brown and the vegetables should be tender, glazed and caramelized. No turning, no tending. Just pop it in and do your thing!
What you need: a rimmed metal baking sheet , Sambal Oelek and fish sauce.
An easy one pan chicken meal that can be served as is, over rice, noodles, zoodles, or cauliflower rice!
Course:
dinner, Main Course
Cuisine:
Asian, Thai
Keyword:
one pan chicken, thai chciken
Servings: 4 servings
-
2
cloves garlic, peeled and minced -
1/2
teaspoon
(dried) ground ginger -
2
Tablespoons
fish sauce -
2
Tablespoons
soy sauce (you can use gluten free soy sauce, or coconut aminos if you live soy free) -
1
Tablespoon
sesame oil -
2
Tablespoons
maple syrup -
1- 1 1/2
Tablespoons
Sambal Oelek (depending on how hot you like it) - Juice of one small lime
-
6
medium
carrots, peeled and very thinly sliced -
4
medium
shallots, peeled and quartered -
1
small
red bell pepper, thinly sliced -
8
chicken thighs, bone in, skin on - Optional: serve over rice, cauliflower rice, zoodles, asian noodles
-
Place first 8 ingredients into a bowl and whisk together. Add prepared vegetables and chicken, stir well. Cover, allow to marinate in fridge for 1-3 hours . The longer the better. Stir occasionally. Remove from fridge
-
Place oven rack in center position and preheat oven to 450 degrees.
-
Place chicken skin side up on cookie sheet with some space in between pieces. Use a slotted spoon to scoop out veggies (a slotted spoon allows the liquid to drain, we don’t want a lot of liquid on the pan) Place veggies on pan between pieces of chicken
-
Cook for 30-35 minutes, until thighs are cooked through and browned and veggies are caramelized. Remove chicken from oven and allow to rest for three minutes
-
Serve over rice, cauliflower rice, zoodles, or asian noodles if desired (Make sure to pour that sauce over the rice and veggies!)
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Post tags: gluten free, wedding, holiday, dessert
