Notes: Increased the amount of vegetables from the original recipe to absorb all the fat released from the chicken thighs while roasting (because the searing step is skipped).
Ingredients:
- 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
- 6-7 bone-in, skin-on chicken thighs (3-3.5 lbs)
- 10 carrots (cut into large 1-in chunks)
- 3 large onion (cut into 1/6th or 1/8th wedges - do not separate)
- 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. Marinate at room temperature for 1 hour.
- Spread carrots and onions on 2 large baking sheets and drizzle sparingly with oil.
- Place chicken pieces skin side up amongst the vegetables, and drizzle the rest of the marinade on the vegetables. Place in the oven to roast for 35-40 minutes (until skin is crispy), stirring in the Thai basil halfway through baking. Serve with jasmine rice.