Baked chicken with shallots
A delicious chicken recipe easy enough to make on a week night but fancy enough for a dinner party!
Servings: 6
Calories: 241kcal
Ingredients
- 2 lbs chicken thighs skinless bone-in
- 2 cups shallots sliced (about 4 medium)
- 2 tbsp Dijon mustard
- 2 tbsp tomato paste
- 1/4 cup lemon juice fresh squeezed
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh thyme or 1 tsp dried
- 1 clove garlic pressed or grated
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/2 tsp Fresh ground pepper
Instructions
- Preheat the oven to 400 degrees F
- Drizzle 1 tbsp olive oil at the bottom of a medium (about 2-quart capacity) baking dish. Spread half of the shallots.
- Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl.
- Dip the chicken pieces in the bowl one by one to coat all sides. Place them on top of the shallots in the baking dish. Pour the rest of the mix on top. Scatter the rest of the shallots over the chicken, poking them in between the thighs here and there.
- Bake the chicken 45 minutes, until the chicken is opaque and the juices are bubbling.
- Serve warm.
Nutrition
Calories: 241kcal | Total Carbohydrate: 16g | Protein: 20g | Total Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 386mg | Potassium: 580mg | Dietary Fiber: 3g | Total Sugars: 7g | Vitamin A: 278IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 2mg | Includes Added Sugar: 0g