Roasted Red Curry Chicken Thighs


Rubbing the curry paste mixture under the thighs keeps it from burning or sticking to the pan. Barb L.

Serves: 4


1½ Tbsp. red curry paste

1 tsp lime zest (about ½ lime)

1 grated garlic clove

4 (6 oz) bone-in, skin-on chicken thighs

½ tsp kosher salt

½ tsp freshly ground black pepper

1-2 Tbsp Flying Olive Garlic, Lime, Gremolata, Smoked, a spicy oil such as Chipotle or Harissa, a Combination, or a Single Varietal of Choice Extra Virgin Olive Oil, plus a little more for oiling the baking dish if using


Preheat the oven to 450 degrees F.

Combine the red curry paste, lime zest, and garlic in a small bowl.

Pat the chicken thighs dry with paper towels. Loosen the skin on the thighs by gently pushing your fingers between the skin and the thigh trying not to detach the skin. Rub the mixture evenly under the skin of each thigh. Sprinkle the salt and pepper over the chicken.

Heat a large skillet over medium-high heat. Add the Flying Olive EVOO (s) of Choice. When the oil begins to shimmer, add the chicken, skin side down. Cook the thighs until the skin is browned and crispy, about 6-8 minutes. Turn the thighs over.

If using an ovenproof skillet, place the pan in the oven. If your skillet is not ovenproof, move the thighs to a lightly oiled baking dish and place in the oven. Cook about 10-12 minutes until the internal temperature of the thighs reaches 165 degrees F.

Carefully (it’s HOT!) remove the skillet or pan from the oven. Move the chicken thighs to a serving dish. Let them sit under loose foil for about 10 minutes. Serve.

Inspired by a recipe by Cooking Light Magazine, April, 2018.

Submitted by Barb L.