Roasted Chicken With Fish-Sauce Butter Recipe (2024)

A hit with 2 adults and 2 kids. A couple observations: 1) even though it seems like it won’t be enough sauce, it’s very intense and you don’t need more than the recipe calls for (ie don’t double it like I did). 2) keep an eye on the bread so it doesn’t burn (ie don’t let your bread burn like I did)

This recipe is absolutely fantastic. My husband and I muttered “oh my god” multiple times while eating this. We made it with gluten free bread and it worked perfectly. I wouldn’t change a single thing - make it exactly as written. Salty sour sweet umami Oh my god! Served with roasted Brussel sprouts with apricot preserves and bacon. Best home cooked meal we’ve made it months.

This is absolutely delicious and I encourage everyone to make it. However:1. I’m a total schmaltz crouton goblin, and even I found this to be too much bread. Try cutting the recommended amount of bread in half. 2. Consider adding 1 tbsp of soy to the sauce. There’s so little of it, in the end, that a more intense salinity is a great thing. 3. Sauté piles and piles of spinach (or bok choi, or chard) to nestle underneath the chicken.

Fantastic recipe! Pre-Covid me would have passed it by: "Fish sauce? Pure sodium. They expect me to eat SUGAR? And croutons? Carbs cooked in fat." I would have amended it to read "Sous vide skinless, boneless chicken breasts and drizzle with lemon juice," thereby missing out on one of the best chicken dishes I have ever cooked. I really like my new, post-Covid cooking. Last night I made fish with full-fat coconut milk (another from NY Times), it was divine!

Pls don't use foil--we hv a trash (pollution) crisis in addition to the climate crisis. We're hated globally for our excesses, so this is a nat.-sec. issue, too.Pls:* Use tea towels to wring greens/press tofu.* When chillg pie crust, wrap it in waxed paper, & wrap that in a tea towel.* Cover restg bread dough w a tea towel.* Store food in reusable containers, or in the fridge in their cookg pot/servg bowl (covered w a plate or lid).Our ancestors cooked well w-o disposables; we can, too.

I lined the pan with aluminum foil. Saved scrubbing after dinner. It was delicious!

Incredible payoff for very little prep. Great crisp on the chicken skin, while the meat stayed very tender. The crispy bread is incredible. I served it with smashed potatoes and green beans with the fish sauce butter drizzled over them. Dinner-party worthy.

This sauce is also really really good over popcorn.

Extremely good. I made it on a quarter sheet pan but next time will use a slightly bigger pan to get more bread on there. Also, and this might be specific to my oven, but I cooked the chicken skin side down for half of the first 25 minutes, so get it crispier. Other than that I didn't change a thing and it was incredible.

I like my croutons with the fat evenly distributed, so I poured the fat out of the sheet pan into a bowl with the bread and added a little olive oil for good measure before I put the croutons back on the sheet to cook with the chicken. It was definitely worth it.

Definitely keep an eye on the chicken and bread. I heard no sizzling, and the bread turned dark brown and the chicken was cooked well before the 15 minutes.

Why remove the bread crusts? They're the most flavorful part; and at the end of Step 2, the bread pieces, judging by the photo, are lightly browned anyway. (The coating of chicken-fat+juices should prevent charring of the crust.)

I put a head of broccoli florets in with the bread pieces. Super!

As delicious as chicken fat croutons sound, if you have your hands on some baby bok choy, roll around in pan juices and bake on the same tray for the 10 final minutes. Incredible and simple recipe!

This was so good! Judge the amount of bread you put in on the amount of chicken fat that has rendered. It’s important that each piece gets some on it. Incredibly easy to make and very delicious. You could almost double the sauce!

Eric Kim does it again. My oven runs hot, should've started checking the croutons at 10 mins. Perfectly tasty with GF bread. Added a head of broccoli to the pan. I'll add a bit of red pepper flakes to the butter next time.

Everyone loved this dish. Probably the biggest hit is the chicken and bread. To me, the sauce was "OK" but nothing to rave about. It will be very easy to play around with different sauces, so this one will be in the family meal rotation for some experiments. Love the twist on a sheet pan dinner.

This looks great, but what could I substitute for the butter?

Did a mash up of this sauce with Ali Slagle’s recipe for crispy chicken thighs. So delish.

The chicken and croutons are delicious on their own. A small drizzle of the butter (it's potent) and lots of cilantro makes this special.Use the full amount of bread. Theoretically speaking (we certainly didn't have leftovers....), I think leftover croutons would be fantastic for a salad.

This was really greasy and heavy. I don’t know why the sauce was so special (could’ve been user error), but it just tasted like I was eating a pound of butter.

Dang, this was delicious and easy! Kids and adults loved. I had 6 huge chicken thighs and thus doubled the sauce, but I would not have needed to as the sauce is potent. I used locally made sourdough bread that made scrumptious croutons, but I did have a few croutons burn as I had the oven on convection. I just needed to rotate the pans and remove a bit sooner. Served with steamed green beans.

I used boneless skinless thighs because that’s what I had in for 10 and then added bread and in for 15. I added a bit less bread than the recipe called for because I knew this kind of chicken would render less fat. This was delicious. I am definitely beginning to see the Eric Kim die hard fans have a point. Time to cook more of his recipes!

That was amazing! Easy and self forward, sauce emulsified perfectly. I used freshly steamed jasmine rice instead of the bread, same method as the croutons which gave it a nice crispy finish :) Served with braised bok choy, perfect meal!

Beware: no leftovers

Our entire family of two adults and three kids loved this meal! One more finicky child ate only chicken, but that’s the beauty of this recipe. I added halved bok choy when I added the bread to make it a one sheet meal with veg included. It will definitely be added to the weeknight rotation!

Followed the recipe except for adding a bit more olive oil to toss croutons. Made for a fabulous dinner with bitter lettuce salad.

Nothing special. I preheated the sheet pan and started the thighs skin down for 15 minutes. There was barely any chicken fat for the bread. I had to add some olive oil. The sauce was interesting but again, neither of us saw this as a 5 star recipe.

I say make more sauce ;-) Great weeknight dinner too!

I hate to say it, but I thought this recipe was really awful. I love the NYT recipes and tried this one because of all the rave reviews. The smell of the fish sauce simmering was extremely unappetizing (we had to open all the windows and the front door) and the food itself, with bread soaking in chicken grease was just-well, an unpleasant experience. I love Thai food and am totally good with fish sauce, but here it just didn’t work.