Serve this easy, tasty chicken dish with jasmine rice.
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.