Roasted Chicken and Croutons with Fish-Sauce Butter

From Eric Kim via NYTCooking, roasted chicken thighs, toasty croutons, and a
scrumptious, quick sauce made with Vietnamese Fish Sauce, brown sugar, lemon,
and butter. The perfect weekday meal.

Servings: 2 servings

Author:

Prep Time
15 minutes

Cook Time
35 minutes

Course:

Main Course Dinner

Cuisine:

Asian-American

Keywords:

Chicken Thighs Brown Butter Fish Sauce croutons oven-baked

Instructions

1 Heat oven to 450 degrees. Pat the chicken dry with paper towels and season
lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don’t
overdo the salt here.)
2 Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the
chicken skin, coating it evenly.
3 Roast until the chicken is light gold and the sheet pan is a pool of hot,
rendered chicken fat, SCHMALTZ, about 20-25 minutes.
4 Take the sheet pan out of the oven, scatter the bread around the chicken. Using
tongs toss gently to coat in the chicken fat.
5 Place the pan back in the oven and roast until the chicken is golden, crispy and
sizzling (you’ll hear it), about 15 minutes.
6 While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in
a small saucepan and bring to a simmer over medium heat. Cook, occasionally
swirling the pan or stirring the sauce with a wooden spoon, until it bubbling
vigorously and the mixture has reduced by about half, 2 to 3 minutes.
7 Turn off the heat and add the butter, constantly swirling the pan or stirring
with a wooden spoon, until all of the butter has melted and incorporated into
the fish sauce mixture. It should be a heavy syrup consistency.
8 To serve, scatter the cilantro and scallions or chives over the chicken and
croutons. Spoon some of the fish-sauce butter over each chicken thigh, reserving
some to add to each plate for dipping the chicken and croutons while eating, so
yummy.

Roasted Chicken and Croutons with Fish-Sauce Butter

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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