Baked Lemongrass Chicken Thigh with Potato

 

 

 

Ingredients

2 chicken thigh 

1 large potato - cut into small cubes 

half onion- peeled and sliced

few cloves of peeled garlic

2 table minced lemongrass - peel off outer layers and use white parts only

1 tbsp minced ginger

1 tbsp light soy sauce

1 tbsp fish sauce

1 tbsp oyster sauce

1 tbsp honey

pinch of salt and pepper 

1 tbsp ollive oil

 

Method

1. Marinate chicken thigh with lemongrass, ginger, light soy sauce, fish sauce, ouster sauce, honey, salt and pepper for a few hours.
   
2. Place sliced onion and garlic cloves in a claypot and drizzle olive oil.
3. Add cut potatoes cubes.
4. Place marinated chicken thigh on top of the potatoes and drizzle any remaining suace from the marinade onto the potatoes.
5. Place claypot, uncovered in a preheated 400 degree barbeque  and cover.
6. Bake for 35 to 40 minutes or until chicken is cooked and potatoes are tender.