Juicy with a zesty flavor!:
familystylefood.com

Prep time: 5 minutes
Cook time: 25 minutes
Total Time: 30 minutes
Servings: 4

INGREDIENTS:

• Skinless-Boneless chicken thighs (6-8 pieces)
• 2 medium-sized shallots (sliced)

Tomato-Dijon Marinade:

• 2 tablespoons Dijon mustard
• 2 tablespoons tomato paste
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
• 1-2 garlic cloves, finely chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper, or to taste
• ½ teaspoon crushed red chili pepper

DIRECTIONS:

• Preheat the oven to 425 degrees.
• Put the chicken in a medium (about 3-quart capacity) baking dish. If your pan/dish is not nonstick, spray it with cooking spray or line with a sheet of aluminum foil for easier clean-up. NOTE: Your goal is for the chicken and shallots to roast in the oven while making a delicious pan sauce at the same time. If your pan is too large the juices will evaporate..
• Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl.
• Pour the marinade over the chicken and turn the pieces over to coat. Scatter the shallots over the chicken, poking them in between the thighs here and there. Some of the unexposed shallots will crisp and brown, while the covered pieces will bake and soften.
• You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.
• Bake the chicken uncovered 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.

NOTES:

• Make ahead: Marinate the chicken overnight in the mustard mixture and simply pop in the oven when you’re ready to cook dinner.
• Freeze the unbaked chicken in a freezer-safe bag. Thaw overnight in the fridge and bake.
• Substitute fresh thyme with another fresh aromatic herb like rosemary or oregano. Dried herbs will work too, just reduce the amount by half.
• Optional: Add 1 cup of cherry tomatoes to the baking dish with the marinated chicken — they will burst and release their juice into the sauce.