Roasted Chicken With Fish-Sauce Butter

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!

This sauce is also really really good over popcorn.

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.

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.

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.

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.

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!

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!

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!