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!
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!
The Recipe: One Pan Thai Chicken
An easy one pan chicken meal that can be served as is, over rice, noodles, zoodles, or cauliflower rice!
- 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 much of a kick you want)
- Juice of one small lime
- 8 medium carrots, peeled and very thinly sliced
- 4 medium shallots, peeled and quartered
- 1 large 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.
Pour chicken, sauce and veggies onto pan, turn chicken skin side up and leave enough space between pieces for veggies to lay in single layer.
Place in the oven and 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