Baked Boneless Chicken Thighs (Dijon, Tomato & Crispy Shallots)
Recipe: https://recipestripper.com/recipes/17c62609-25d3-46ee-a7ae-4d64d9ad6e45
Original source: https://familystylefood.com/baked-boneless-chicken-thighs/
Recipe image: https://familystylefood.com/wp-content/uploads/2020/09/Baked-chicken-spoon-2.jpg

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.
Yield: 4
Prep time: PT5M
Cook time: PT25M
Total time: PT30M

Ingredients
- 1½ - 1¾ pounds boneless, skinless chicken thighs (6-8 pieces)
- 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 finely chopped or grated garlic cloves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper (or to taste)
- ½ teaspoon crushed red chili pepper
- ¾ cup sliced shallots (about 2 medium)

Instructions
1. Preheat the oven to 425 degrees.
2. 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.
3. [Mix the marinade] 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.
4. [Assemble and bake the chicken] 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.
5. [Assemble and bake the chicken] You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.
6. [Assemble and bake the chicken] Bake the chicken uncovered 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.