30-Minute Baked Boneless Chicken Thighs
Meet your new weeknight MVP: Juicy baked boneless chicken thighs dressed up with a zippy marinade that includes Dijon mustard and tomato paste, along with a crispy shower of golden baked shallots. It’s bold, it’s easy, and it gets dinner on the table in 30 minutes without breaking a sweat.
Ingredients
- 1 ½ poundsboneless, skinless chicken thighs (6-8 pieces)
- ¾ cupsliced shallots (about 2 medium)
- 2 tablespoonsdijon mustard
- 2 tablespoonstomato paste
- 2 tablespoonsfresh lemon juice
- 2 tablespoonsextra virgin olive oil
- 1 tablespoonchopped fresh thyme (or 1 teaspoon dried thyme)
- 1garlic cloves (finely chopped or grated)
- 1 teaspoonkosher salt
- ½ teaspoonfreshly ground black pepper (or to taste)
- ½ teaspooncrushed red chili pepper
Directions
- 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. 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.
Mix the marinade
- 1
Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl.
Assemble and bake the chicken
- 1
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.
- 2
You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.
- 3
Bake the chicken uncovered 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.