Chicken Baked With Shallots Olives And Thyme Recipes

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BAKED CHICKEN WITH SHALLOTS



Baked chicken with shallots image

A delicious chicken recipe easy enough to make on a week night but fancy enough for a dinner party!

Provided by Veronique Eichler

Categories     Main Dish

Number Of Ingredients 11

2 lbs chicken thighs (skinless bone-in)
2 cups shallots (sliced (about 4 medium))
2 tbsp Dijon mustard
2 tbsp tomato paste
1/4 cup lemon juice (fresh squeezed)
3 tbsp extra virgin olive oil
1 tbsp fresh thyme (or 1 tsp dried)
1 clove garlic (pressed or grated)
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1/2 tsp Fresh ground pepper

Steps:

  • Preheat the oven to 400 degrees F
  • Drizzle 1 tbsp olive oil at the bottom of a medium (about 2-quart capacity) baking dish. Spread half of the shallots.
  • Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl.
  • Dip the chicken pieces in the bowl one by one to coat all sides. Place them on top of the shallots in the baking dish. Pour the rest of the mix on top. Scatter the rest of the shallots over the chicken, poking them in between the thighs here and there.
  • Bake the chicken 45 minutes, until the chicken is opaque and the juices are bubbling.
  • Serve warm.

Nutrition Facts : Calories 241 kcal, Carbohydrate 16 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 86 mg, Sodium 386 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ROAST CHICKEN WITH OLIVES, GARLIC, AND THYME



Roast Chicken With Olives, Garlic, and Thyme image

Note: The vinaigrette and this dish can be made with rosemary instead of thyme, and orange zest instead of lemon.

Provided by JackieOhNo

Categories     Whole Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 teaspoon honey
1 small shallot, minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 1/2 lbs chicken, cut into pieces
3/4 cup basic vinaigrette
1 lemon, zest of, slivered
1 cup oil-cured black olive, pitted
5 garlic cloves, thinly sliced
1 small bunch fresh thyme
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Make vinaigrette: Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.
  • Make chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
  • In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
  • Heat oven to 425°F Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375°F Continue to roast until the chicken is cooked through, about 40 minutes more.
  • Spoon the olives and pan juices over the chicken and serve.

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