Oven-Roasted Mountain Home Chicken with Thyme and Shallots

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs oven-roasted with fresh thyme and caramelized shallots, delivering a comforting, savory dish perfect for family dinners. This American chicken recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, fresh thyme sprigs, and shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. Pat dry 6 bone-in, skin-on chicken thighs and season them evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5 minutes until the skin is golden and crisp.
  3. Step 3: Flip the chicken thighs and add 3 thinly sliced shallots, 4 minced garlic cloves, and 4 fresh thyme sprigs to the skillet. Sauté for 2 minutes until fragrant and shallots begin to soften.
  4. Step 4: Pour 1/2 cup chicken broth into the skillet, then transfer it to the preheated oven. Roast uncovered for 20 minutes or until the internal temperature of the chicken reaches 165°F and the shallots are caramelized.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving, spooning the pan sauce and shallots over the chicken.

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