Easy Baked Boneless Chicken Thighs
This dish features tender boneless, skinless chicken thighs baked to perfection with a flavorful marinade, making it a perfect choice for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 1½ – 1¾ pounds boneless, skinless chicken thighs (6-8 pieces) Fresh thighs are recommended for best flavor.
- 2 tablespoons Dijon mustard Adds tang.
- 2 tablespoons tomato paste Provides moisture and richness.
- 2 tablespoons fresh lemon juice Adds brightness.
- 2 tablespoons extra virgin olive oil Ensures moisture.
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Contributes herby flavor.
- 1-2 cloves finely chopped or grated garlic Adds depth.
- 1 teaspoon kosher salt Enhances flavor.
- ½ teaspoon freshly ground black pepper Adds mild heat.
- ½ teaspoon crushed red chili pepper Provides a light kick.
- ¾ cup sliced shallots (about 2 medium) Adds sweetness and flavor.
Instructions
Preparation
- Preheat your oven to 425°F.
- In a mixing bowl, combine the Dijon mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, black pepper, and crushed red chili pepper. Mix until smooth.
- Place the chicken thighs in a baking dish in a single layer.
- Pour the marinade over the chicken and ensure each piece is well coated.
- Scatter the sliced shallots around the chicken in the baking dish.
Cooking
- Place the baking dish in the preheated oven and roast the chicken until it reaches an internal temperature of 165°F, about 25-30 minutes.
- Remove from the oven and let the chicken rest for a few minutes before serving.
Notes
For best results, marinate for at least an hour to enhance flavors. Avoid overcrowding the baking dish to achieve the best texture.
Nutrition
Serving: 1gCalories: 301kcalCarbohydrates: 7gProtein: 32gFat: 17gSaturated Fat: 3gSodium: 641mgFiber: 1gSugar: 1g
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