New York Times recipe: Roasted chicken with fish-sauce butter

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New York Times recipe: Roasted chicken with fish-sauce butter

Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life’s greatest pleasures: crispy skin and golden schmaltz. And you want that chicken **** because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the **** helps thicken the sauce without breaking it.

ROASTED CHICKEN WITH FISH-SAUCE BUTTER

Ingredients

4 bone-in, skin-on chicken thighs (about 1kg)

Salt flakes and ****** pepper

2 tbsp olive oil

4 cups of bread, crusts removed, torn into *****-size pieces (see tip +)

1 tbsp dark brown sugar

1 tbsp fish sauce

1 tbsp lemon juice

3 tbsp cold unsalted butter, kept whole

Coriander leaves with tender stems, for serving

Method

Step 1 Heat oven to 220C. 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.) Arrange the chicken skin-side up on a baking tray and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken ****, about 25 minutes.

Step 2 Take the tray out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken ****. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you’ll hear it), about 15 minutes.

Step 3 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 bubbling vigorously and the mixture has reduced by about half, 2-3 minutes. This part is fun: 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.

Step 4 To serve, scatter the coriander all over the chicken and bread and 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 (which is divine).

+ TIP: Many breads will work here, especially stale loaves that you’re trying to use up. Crusty sourdough lends pleasurable *****, for instance, while chewy tender milk bread tastes comfortingly sweet.

Serves 4

Total time: 45 minutes

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