Thai Roast Chicken with Coconut Rice

Ingredients:

• Zest and juice of 1 lime
• Lemongrass
• 1 1″ piece ginger, peeled, finely grated, plus 3 peeled slices
• 2 garlic cloves, finely chopped
• ⅓ cup coconut palm sugar or (packed) light brown sugar
• ¼ cup fish sauce
• 1 13.5-oz. can unsweetened coconut milk, divided
• 2 Tbsp. extra-virgin olive oil, plus more for brushing
• 2 tsp. freshly ground black pepper, plus more
• 2 lb. skin-on, bone-in chicken thighs (4–6)
• ½ medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• 1 cup white jasmine rice, rinsed until water runs clear
• Cilantro leaves with tender stems and lime wedges (for serving)

Instructions:

Step One: Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours

Step Two: Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more

Step Three: Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve