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Fragrant, Vietnamese-esque roasted chicken thighs bound to warm up the house and your tumtum.
Start by making a lemongrass paste. Place lemongrass, shallots, 2 peeled cloves of garlic, and ginger into a mortar. Pound into a rough paste. Add fish sauce and honey, swirl with pestle until combined.
Season chicken thighs with salt and pepper. Slather lemongrass paste on chicken skin and a little underneath.
Preheat oven to 400ºF or 200ºC.
In a bowl, prepare the vegetables (potato, onion, carrot, shallots, chili, and remaining garlic cloves, unpeeled) and season with olive oil, salt and pepper.
On a baking dish, place onion discs and lay the chicken thighs on top of the onion. Arrange remaining vegetables around chicken, with potatoes on top to allow more of their surface area to cook. Roast uncovered for 40-50 minutes.
When done, sprinkle with some chopped coriander and squeeze over some lime, if preferred. Serve with rice or pasta.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!