Baked Boneless Chicken Thighs with Dijon Marinade

familystylefood.com

Christen

1 ½ - ¾ pounds ( 680 g) boneless, skinless chicken thighs (6 to 8 pieces)

¾ cup ( 60 g) sliced shallots (about 2 large)

subheading: Dijon marinade:

2 tablespoons ( 30 g) Dijon mustard

2 tablespoons ( 30 g) tomato paste

Fresh squeezed juice from 1 lemon, approximately ¼ cup

2 tablespoons ( 30 ml) extra virgin olive oil

1 tablespoon ( 15 g) chopped fresh thyme, or 1 teaspoon dried thyme

1 to 2 garlic cloves, finely chopped or grated

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper, or to taste

½ teaspoon crushed red chili pepper

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