|Baked Chicken Thighs with Shallots & Garlic|
Baked Chicken Thighs with Shallots & Garlic
What you Need [serves 6]:
1 Shallot, peeled and sliced paper thin
3 clove Garlic, crushed into a paste
8 Chicken Thighs, bone-in, skin-on
Sea Salt and Pepper, to taste
What You Do:
Preheat oven to bake at 425°F;
Rinse chicken thighs and place on a broiler pan;
Pat thighs dry with a paper towel;
Using your finger gently separate skin from thigh to create a pocket on top [be careful not to remove it completely from the corners];
Place shallots and garlic I used a butter knife to "spread" the garlic under the skin;
Sprinkle the skin with sea salt and fresh ground pepper;
Bake for 40–45 minutes, or until juices run clear.
I served with my version of a Caesar salad [sans croutons] which is at the bottom of THIS POST called the Czar Heidi Salad.