Try Roasted Chicken with lemon, thyme and shallots for dinner tonight, it's a quick and easy recipe you can prep in five minutes and forget it. A healthy and fabulous weeknight dinner.
Prep Time: 35minutes
Cook Time: 35minutes
8Chicken thighs(with skin and bones)
6shallots(halved lengthwise and peeled)
8clovesgarlic(smashed and peeled)
salt and pepper
Place the chicken, lemon juice, olive oil, shallots, garlic and thyme in a large resealable bag. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours.
Preheat oven to 450º.
Spread chicken pieces in a roasting pan, drizzle with the marinade, including the shallots, garlic and thyme. Add the lemon slices and season generously with salt and pepper.
Roast until the skin is golden and the internal temperature is 165º, about 30-35 minutes. Raise the temperature to broil and broil the chicken until the skin is golden brown and slightly crisp, 2-3 minutes.
Transfer the chicken, shallots and lemon slices to a platter and cover with foil.
Add white wine directly to the roasting pan and place over high heat. Let the pan juices and the wine simmer until reduced to about ¼ cup, about 5 minutes. Whisk in the butter and season with salt and butter. Drizzle over the chicken.
If cooking in a casserole dish, drain the juices from the pan into a skillet and cook over high heat with white wine until reduced. This will take longer in a casserole dish than in a roasting pan.
Barbara's Notes + Tips
Make sure you marinate for at least 30 minutes
You can assemble this in advance, just cover with plastic wrap so the chicken does not dry out.
This will freeze well and makes great leftovers.
Check the temperature as the cooking time will vary depending on the size of the chicken thighs.
You can make this in a roasting pan or any other oven proof casserole dish.