Thai Roasted Chicken Thighs

• Gluten free

• Meat

  • 6 Chicken thighs, bone-in skin-on

• Produce

  • 4 Carrots, medium
  • 3 cloves Garlic
  • 2 tsp Ginger
  • 1 Lime, juice and zest of
  • 1 Onion, large wedges
  • 2 cups Thai basil, leaves

• Condiments

  • 2 tbsp Fish sauce
  • 2 tbsp Soy sauce
  • 2 tbsp Sriracha

• Baking & Spices

  • 2 tbsp Brown sugar

• Oils & Vinegars

  • 1 Vegetable oil

Found on thewoksoflife.com

Description

Ingredients

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

Directions

• 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.
• 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.
• 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!