Herb-Shallot Roasted Chicken Thighs
You can never have too many main course recipes, so give Herb-Shallot Roasted Chicken Thighs a try. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 448 calories, 30g of protein, and 35g of fat per serving. This recipe serves 4. For $1.09 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by For the Love of Cooking. 13 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. If you have olive oil, red pepper flakes, garlic, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is pretty good. Herb Roasted Chicken Thighs with Potatoes, Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette, and Garden Herb Salad with Roasted Shallot Vinaigrette are very similar to this recipe.
Servings: 4
Ingredients:
5 bone-in, skin-on chicken thighs
1 tbsp fresh parsley
3 small cloves of garlic, minced
1 ½ tbsp olive oil
Dash of crushed red pepper flakes, to taste, optional
Sea salt and freshly cracked black pepper, to taste
½ small shallot, minced
Equipment:
oven
baking sheet
paper towels
bowl
Cooking instruction summary:
Preheat the oven to 425 degrees. Place two metal cooling racks in a large baking sheet then coat the racks with cooking spray.Combine the olive oil,fresh parsley, minced shallot, minced garlic, and olive oil, along with a bit of sea salt and freshly cracked pepper, to taste and a dashof crushed red pepper flakes together in a small bowl. Stir until well combined.Carefully rinse the chicken thighs under cold water then pat them dry with a paper towel. Gently separate the skin from the top of the thigh, without removing it completely from the meat and edges. Spread some of the herb-shallot mixture directlyon the thigh meat then cover with the skin. Repeat with the remaining thighs. Spread whatever olive oil is left in the bowl over the top of the the chicken thighs then season both sides well with sea salt and freshly cracked pepper; place on the cooling racks on the baking sheet.Place into the oven and roast for 20 minutes. Rotate the baking sheet and continue to roast for another 15-20 minutes, or until the chicken is cooked through. Remove from the oven and let the chicken rest on the cooling racks for a few minutes before serving. Enjoy.
Step by step:
1. Preheat the oven to 425 degrees.
2. Place two metal cooling racks in a large baking sheet then coat the racks with cooking spray.
3. Combine the olive oil,fresh parsley, minced shallot, minced garlic, and olive oil, along with a bit of sea salt and freshly cracked pepper, to taste and a dashof crushed red pepper flakes together in a small bowl. Stir until well combined.Carefully rinse the chicken thighs under cold water then pat them dry with a paper towel. Gently separate the skin from the top of the thigh, without removing it completely from the meat and edges.
4. Spread some of the herb-shallot mixture directlyon the thigh meat then cover with the skin. Repeat with the remaining thighs.
5. Spread whatever olive oil is left in the bowl over the top of the the chicken thighs then season both sides well with sea salt and freshly cracked pepper; place on the cooling racks on the baking sheet.
6. Place into the oven and roast for 20 minutes. Rotate the baking sheet and continue to roast for another 15-20 minutes, or until the chicken is cooked through.
7. Remove from the oven and let the chicken rest on the cooling racks for a few minutes before serving. Enjoy.
Nutrition Information:
covered percent of daily need
