{"id":"17c62609-25d3-46ee-a7ae-4d64d9ad6e45","url":"https://recipestripper.com/recipes/17c62609-25d3-46ee-a7ae-4d64d9ad6e45","source_url":"https://familystylefood.com/baked-boneless-chicken-thighs/","title":"Baked Boneless Chicken Thighs (Dijon, Tomato & Crispy Shallots)","description":"The marinade is two minutes of whisking — Dijon, tomato paste, lemon, garlic — and the result is juicy, caramelized chicken thighs with crispy shallots in 30 minutes.","servings":4,"servings_text":"4","prep_time":"PT5M","cook_time":"PT25M","total_time":"PT30M","image_url":"https://familystylefood.com/wp-content/uploads/2020/09/Baked-chicken-spoon-2.jpg","ingredients":[{"text":"1½ - 1¾ pounds boneless, skinless chicken thighs (6-8 pieces)","item":"boneless, skinless chicken thighs","quantity":1.5,"quantity_max":1.75,"unit":"lb","metric_alternate":{"quantity":6,"unit":"piece"}},{"text":"2 tablespoons Dijon mustard","item":"Dijon mustard","quantity":2,"unit":"tbsp"},{"text":"2 tablespoons tomato paste","item":"tomato paste","quantity":2,"unit":"tbsp"},{"text":"2 tablespoons fresh lemon juice","item":"fresh lemon juice","quantity":2,"unit":"tbsp"},{"text":"2 tablespoons extra virgin olive oil","item":"extra virgin olive oil","quantity":2,"unit":"tbsp"},{"text":"1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)","item":"chopped fresh thyme","quantity":1,"unit":"tbsp","preparation":"or 1 teaspoon dried thyme"},{"text":"1-2 finely chopped or grated garlic cloves","item":"finely chopped or grated garlic cloves","quantity":1,"quantity_max":2},{"text":"1 teaspoon kosher salt","item":"kosher salt","quantity":1,"unit":"tsp"},{"text":"½ teaspoon freshly ground black pepper (or to taste)","item":"freshly ground black pepper","quantity":0.5,"unit":"tsp","preparation":"or to taste"},{"text":"½ teaspoon crushed red chili pepper","item":"crushed red chili pepper","quantity":0.5,"unit":"tsp"},{"text":"¾ cup sliced shallots (about 2 medium)","item":"sliced shallots","quantity":0.75,"unit":"cup","preparation":"about 2 medium"}],"instructions":[{"number":1,"text":"Preheat the oven to 425 degrees."},{"number":2,"text":"Put 1½ - 1¾ pounds boneless, skinless chicken thighs (6-8 pieces) 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."},{"number":3,"text":"Whisk together 2 tablespoons Dijon mustard, 2  tablespoons tomato paste, 2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 tablespoon chopped fresh thyme, 1-2 finely chopped or grated garlic cloves, 1 teaspoon kosher salt, ½ teaspoon  freshly ground black pepper and ½ teaspoon crushed red chili pepper in a medium bowl.","section":"Mix the marinade"},{"number":4,"text":"Pour the marinade over the chicken and turn the pieces over to coat. Scatter ¾ cup sliced shallots (about 2 medium) 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.","section":"Assemble and bake the chicken"},{"number":5,"text":"You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.","section":"Assemble and bake the chicken"},{"number":6,"text":"Bake the chicken uncovered 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.","section":"Assemble and bake the chicken"}],"date_published":"2026-10-30T00:10:17.807755+00:00","date_modified":"2026-10-30T00:10:17.807755+00:00"}