Recipes and Cooking Pan-Roasted Chicken Thighs with Thai Coconut Sauce 5.0 (2) 1 Review Serve this easy, tasty chicken dish with jasmine rice. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 21, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Roast Time: 15 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 8 bone-in chicken thighs (3 1/2 to 3 3/4 lb.) 1 teaspoon salt 2 tablespoon coconut oil or vegetable oil 8 ounce fresh shiitake mushrooms, stemmed and sliced ½ cup sliced green onions 1 tablespoon finely chopped lemongrass* 1 cup canned unsweetened coconut milk ¼ cup snipped fresh basil 1 tablespoon lime juice Crushed red pepper (optional) Lime wedges (optional) Directions Preheat oven to 425°F. Sprinkle chicken with salt. In an extra-large ovengoing skillet heat 1 Tbsp. of the oil over medium-high heat. Add half of the chicken, skin sides down, and cook 6 to 8 minutes or until well browned; remove from skillet. Repeat with remaining chicken; discard drippings. Return all of the chicken, skin sides up, to skillet. Transfer to oven. Roast 15 to 20 minutes or until done (at least 175°F). Remove chicken; keep warm. Discard drippings. For sauce, in skillet heat remaining 1 Tbsp. oil over medium heat. Add mushrooms, green onions, and lemongrass. Cook 3 minutes or until mushrooms are tender, stirring to scrape up crusty brown bits. Add coconut milk, basil, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until slightly thickened. If desired, season with crushed red pepper. Spoon sauce over chicken. If desired, serve with lime wedges and additional basil. * To finely chop lemongrass, smash first with a rolling pin, then finely chop. Rate it Print Nutrition Facts (per serving) 523 Calories 41g Fat 4g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 523 % Daily Value * Total Fat 41g 53% Saturated Fat 17g 85% Cholesterol 193mg 64% Sodium 427mg 19% Total Carbohydrate 4g 1% Total Sugars 1g Protein 34g Vitamin C 2.3mg 12% Calcium 27mg 2% Iron 2.4mg 13% Potassium 499mg 11% Folate, total 16.7mcg Vitamin B-12 0.8mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.