Herb-Shallot Roasted Chicken Thighs

You can never have too many main course recipes, so give Herb-Shallot Roasted Chicken Thighs a try. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 448 calories, 30g of protein, and 35g of fat per serving. This recipe serves 4. For $1.09 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by For the Love of Cooking. 13 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. If you have olive oil, red pepper flakes, garlic, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is pretty good. Herb Roasted Chicken Thighs with Potatoes, Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette, and Garden Herb Salad with Roasted Shallot Vinaigrette are very similar to this recipe.

Servings: 4

 

Ingredients:

5 bone-in, skin-on chicken thighs

1 tbsp fresh parsley

3 small cloves of garlic, minced

1 ½ tbsp olive oil

Dash of crushed red pepper flakes, to taste, optional

Sea salt and freshly cracked black pepper, to taste

½ small shallot, minced

Equipment:

oven

baking sheet

paper towels

bowl

Cooking instruction summary:

Preheat the oven to 425 degrees. Place two metal cooling racks in a large baking sheet then coat the racks with cooking spray.Combine the olive oil,fresh parsley, minced shallot, minced garlic, and olive oil, along with a bit of sea salt and freshly cracked pepper, to taste and a dashof crushed red pepper flakes together in a small bowl. Stir until well combined.Carefully rinse the chicken thighs under cold water then pat them dry with a paper towel. Gently separate the skin from the top of the thigh, without removing it completely from the meat and edges. Spread some of the herb-shallot mixture directlyon the thigh meat then cover with the skin. Repeat with the remaining thighs. Spread whatever olive oil is left in the bowl over the top of the the chicken thighs then season both sides well with sea salt and freshly cracked pepper; place on the cooling racks on the baking sheet.Place into the oven and roast for 20 minutes. Rotate the baking sheet and continue to roast for another 15-20 minutes, or until the chicken is cooked through. Remove from the oven and let the chicken rest on the cooling racks for a few minutes before serving. Enjoy.

 

Step by step:


1. Preheat the oven to 425 degrees.

2. Place two metal cooling racks in a large baking sheet then coat the racks with cooking spray.

3. Combine the olive oil,fresh parsley, minced shallot, minced garlic, and olive oil, along with a bit of sea salt and freshly cracked pepper, to taste and a dashof crushed red pepper flakes together in a small bowl. Stir until well combined.Carefully rinse the chicken thighs under cold water then pat them dry with a paper towel. Gently separate the skin from the top of the thigh, without removing it completely from the meat and edges.

4. Spread some of the herb-shallot mixture directlyon the thigh meat then cover with the skin. Repeat with the remaining thighs.

5. Spread whatever olive oil is left in the bowl over the top of the the chicken thighs then season both sides well with sea salt and freshly cracked pepper; place on the cooling racks on the baking sheet.

6. Place into the oven and roast for 20 minutes. Rotate the baking sheet and continue to roast for another 15-20 minutes, or until the chicken is cooked through.

7. Remove from the oven and let the chicken rest on the cooling racks for a few minutes before serving. Enjoy.


Nutrition Information:

Quickview
447k Calories
29g Protein
35g Total Fat
1g Carbs
8% Health Score
Limit These
Calories
447k
22%

Fat
35g
54%

  Saturated Fat
8g
55%

Carbohydrates
1g
1%

  Sugar
0.28g
0%

Cholesterol
177mg
59%

Sodium
334mg
15%

Get Enough Of These
Protein
29g
59%

Selenium
34µg
49%

Vitamin B3
8mg
42%

Vitamin B6
0.66mg
33%

Phosphorus
291mg
29%

Vitamin K
22µg
22%

Vitamin B12
1µg
19%

Vitamin B5
1mg
19%

Zinc
2mg
15%

Vitamin B2
0.24mg
14%

Potassium
395mg
11%

Vitamin B1
0.14mg
9%

Magnesium
36mg
9%

Vitamin E
1mg
8%

Iron
1mg
8%

Copper
0.1mg
5%

Vitamin A
228IU
5%

Manganese
0.08mg
4%

Vitamin C
2mg
3%

Calcium
21mg
2%

Folate
8µg
2%

Vitamin D
0.18µg
1%

covered percent of daily need
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