Thai Lemongrass Chicken Traybake with Jasmine Rice

• 2 pieces Lemongrass
• 4 cloves Garlic
• 20 g Ginger root
• 25 g Palm sugar
• 45 ml Fish sauce
• 2 pieces Lime
• 900 g Chicken thighs, bone-in, skin-on
• 300 g Jasmine rice
• 450 ml Water
• 2 pieces Red pepper
• 250 g Green beans
• 20 g Fresh coriander

1. Trim the lemongrass, then finely slice the tender inner part. Peel and grate the garlic and ginger, then mix with the palm sugar, fish sauce and the zest and juice of 1 lime in a large bowl.
2. Add the chicken thighs and turn to coat well. Leave to marinate for 15 minutes at room temperature while you heat the oven to 220°C (430°F).
3. Tip the chicken and marinade onto a large baking tray, arranging the thighs skin-side up. Roast for 20 minutes, until the skin is starting to colour.
4. Meanwhile, rinse the jasmine rice until the water runs mostly clear, then put it in a saucepan with the water. Bring to the boil, cover, reduce to low and cook for 12 minutes, then take off the heat and leave covered for 10 minutes.
5. Slice the red pepper into thick strips and trim the green beans. Add them to the tray, turning them through the pan juices, then roast for 12–15 minutes until the chicken is cooked through and the vegetables are tender with caramelised edges.
6. Cut the remaining lime into wedges. Fluff the rice, scatter the coriander over the traybake, and serve with the rice and lime wedges for squeezing.

Made this recipe? Rate it — a comment is optional.