30-Minute Baked Boneless Chicken Thighs

by Karen Tedesco https://familystylefood.com/baked-boneless-chicken-thighs/

(chicken )

Quick and delicious baked boneless, skinless chicken thighs with mustard and crispy shallots. A 30-minute recipe to add to your weeknight rotation!

Yield: 4 servings; 313 kcal
Prep Time: 5
Cook Time: 25 min
Total Time: 30 min

Ingredients

1 ½ - 1 ¾ lb boneless, skinless chicken thighs (6-8 pieces)
¾ C sliced shallots (about 2 medium)

Dijon marinade
2 tablespoons (30 g) Dijon mustard
2 tablespoons (30 g) tomato paste
2 tablespoons fresh lemon juice
2 tablespoons (30 ml) extra virgin olive oil
1 tablespoon (15 g) chopped fresh thyme, or 1 teaspoon dried thyme
1-2 garlic cloves, finely chopped or grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon crushed red chili pepper

Instructions

1. Preheat the oven to 425 degrees.
2. 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.
3. (Mix Marinade)Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl.
4. (Assemble & Bake Chicken)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.
5. (Note:) You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.
6. Bake the chicken uncovered 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.