Dijon Chicken with Shallots

Prepare to be captivated by the bold flavors of our tangy Dijon marinade. Combining Dijon mustard, tomato paste, freshly squeezed lemon juice, olive oil, dried thyme, finely chopped garlic, salt, black pepper, and a hint of red pepper flakes, this marinade adds a burst of tanginess and aromatic notes to the chicken. It tenderizes and infuses the meat with a symphony of flavors.

INGREDIENTS:

1½ lbs. (680g) boneless, skinless pasture-raised chicken thighs

4.2 oz. (120g) shallots, sliced

Dijon marinade:

2 tbsp. Dijon mustard

2 tbsp. tomato paste

1 lemon, juiced

2 tbsp. olive oil

1 tsp. dried thyme

2 garlic cloves, finely chopped

1 tsp. salt

½ tsp. freshly ground black pepper, to taste

½ tsp. red pepper flakes

DIRECTIONS:

Preheat the oven to 425°F (220°C).

Place the chicken in a large non-reactive ovenproof dish.

Place all the marinade ingredients into a bowl and mix together.

Pour the marinade over the chicken and toss the chicken in the marinade a few times to ensure it is completely coated. Scatter the shallots over the chicken, pushing them between the thighs for complete coverage.

Place the dish into the hot oven and bake the chicken, uncovered, for 25-30 minutes, until the chicken is cooked through. Remove from the oven and serve.

Serves 4