Shallot Baked Chicken Thighs

So my husband packed up the last of our shallot baked chicken thighs to make a “to go” meal for my son to eat before his baseball game tonight…and since we ALWAYS have a tray of these in the fridge for quick meal prep, he said he would make more tonight if I could I send him the recipe. So honey, this post is for you!

Shallot Baked Boneless Chicken Thighs

  • Buy boneless skinless chicken thighs…we like the organic ones from Bell & Evans…I make 2 pkgs at a time
  • Place in an casserole dish or pyrex or hotel pan…I like this one with a lid for the fridge
  • Sprinkle on onion powder, salt and pepper* (we keep that mixture in a shaker by our stove)
  • Sprinkle on freeze dried shallots…I get these ones from amazon…or use sliced fresh shallots…they work perfectly also. Probably 2 small or 1 large peeled and sliced.
  • Lately I have been drizzling on a little olive oil which makes the thighs a little more golden when baked.
  • Bake at 425 for 22-25 minutes (I like to let Siri be my timer in the kitchen….”set time for 22 minutes” on my iPhone, but you can go old fashion if you prefer ; )
  • Using thermometer check to be sure the internal temp is 160-165. (and to those who worry these don’t look fully cooked due to their pink hue…thighs maintain a slightly pink color even when fully cooked…think leg meat at Thanksgiving…my thermometer helps me be sure these are done)
  • I use this digital thermomemter from Taylor…got it on amazon….super handy kitchen tool…especially for cooking meats so they turn out just right every time.
  • You can vary the spices…I often add Herbs de Provence to this mix, but the possibilities are endless for yummy seasoning combos!
I always have a dish of these in the fridge as a great “go to” protein source…you can just pair them up with sides…or cube them and toss into bone broth with veggies to make a quick soup or toss them on top of a salad…so many options!
*black pepper is an AIP gray area food….omit for strict AIP

8 thoughts on “Shallot Baked Chicken Thighs

    1. Sure you can. You can really season these any way you like or mix it up from week to week. I like the freeze dried shallots both for convenience and taste…though I use fresh shallots in much of my cooking almost every day in other ways. I have done these with fresh shallots and lemon…also a nice combo. I often sprinkle on tarragon one week…or oregano another week. Feel free to get creative.

      Liked by 1 person

    1. Cook longer if bone in. My chicken tarragon recipe uses bone in skin on. Have you tried that? You could switch up the spices using that recipe. I also sometime just sprinkle bone in skin on with seasoning and bake. Use a thermometer to check when done.


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