Lemon, Thyme and Shallot Roasted Chicken Thighs
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A Masterclass in Simplicity
Recipe Notes
Get ready for a cozy kitchen favorite with is Lemon, Thyme and Shallot Roasted Chicken Thighs recipe. These roasted chicken thighs are baked at high heat for perfectly golden skin, resting on thick slices of rustic bread that soak up every savory drop of lemon and shallot juice. As the chicken roasts, the bread edges turn irresistibly crunchy and the citrus flavors brighten everything up. It is a simple, heart-warming one-pan dinner that looks beautiful on the table and tastes even better.
Ingredients
• 6 bone-in, skin-on chicken thighs
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon lemon zest
• 2 cups rustic bread, cut into 2-inch cubes
• 2 shallots, quartered
• 2 lemons, thickly sliced
• 2 cloves garlic, halved
• 4–6 sprigs fresh thyme
• 1 tablespoon lemon juice
Instructions
• Preheat your oven to a temperature of 425°F.
• Pat the poultry dry, season with salt and pepper, and rub lemon zest oil beneath the skins.
• Toss the bread cubes with oil and salt in a large dish, then arrange with aromatics and chicken.
• Bake uncovered for approximately 40 minutes until meat is cooked and the bread is toasted gold.
• Broil briefly to achieve extra crispy skin, then rest the chicken under foil for several minutes.
• Toss the bread with the remaining pan juices and fresh lemon juice before serving this feast.