Stovetop Roast Chicken with Spicy Thai Sauce | America's Test Kitchen

Ingredients

• 3 1/2 pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
• Salt and ground black pepper
• 1 tablespoon vegetable oil
• 1 - 1 1/4 cups low-sodium chicken broth
• 3 tablespoons lime juice
• 1/4 cup light brown sugar
• 2 cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
• 1 tablespoon fish sauce
• 1 teaspoon red curry paste
• 2 tablespoons chopped fresh cilantro leaves