Roasted Lemongrass Chicken Thighs
Prep time
Cook time
Total time
Roasted lemongrass chicken thighs-a one-pan, 10-ingredient wonder that goes great with steamed rice. Make this lemongrass chicken your go-to chicken recipe!
Recipe type: Chicken and Poultry
Cuisine: Asian
Serves: 6-8
  • 5 tablespoons canola oil or vegetable oil (divided)
  • 3 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon sugar, divided
  • 2 shallots, peeled
  • 3 garlic cloves
  • 2 fresh lemongrass stalks, cut into pieces
  • 1 lime, zested
  • 8 bone-in, skin-on chicken thighs
  1. In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
  2. Preheat your oven to 350°F.
  3. Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.
  4. Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Thai basil, if desired.
Recipe by The Woks of Life at