Baked Chicken Thighs in Mustard Sauce
Serves
4
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
1½ lbs (680 g) boneless, skinless chicken thighs
4.2 oz (120 g) shallots, sliced
For the 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
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
Nutrition
(Per Serving)
Calories
307
Fats
14 g
Protein
35 g
Carbs
8 g
Instructions
- Preheat the oven to 425°F (220°C).
- Place the chicken in a large 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, poking them in between the thighs here and there.
- 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.