A delicious and aromatic roasted chicken dish featuring Dijon mustard, garlic, shallots, cherry tomatoes, white wine, fresh thyme, and Kalamata olives.
60 minutes
A delicious and aromatic roasted chicken dish featuring Dijon mustard, garlic, shallots, cherry tomatoes, white wine, fresh thyme, and Kalamata olives.
each
tablespoons
tablespoons
Garlic, minced
cloves
Shallots, peeled
each
Cherry Tomatoes, halved
0 oz
cups
Fresh Thyme, leaves stripped
0 oz
Kalamata Olives, pitted
0 oz
1. Preheat Oven
Preheat your oven to 400°F (200°C). This will ensure that your chicken cooks evenly and develops a beautiful golden crust.
2. Prepare Chicken Mixture
In a large bowl, combine the chicken thighs with a generous drizzle of olive oil, Dijon mustard, and finely minced garlic. Toss everything together until the chicken is well coated.
3. Arrange in Baking Dish
Place the chicken thighs skin-side up in a baking dish. Tuck in whole peeled shallots and scatter halved cherry tomatoes around the chicken. Pour in half a cup of white wine.
4. Add Thyme and Olives
Sprinkle fresh thyme leaves and Kalamata olives over the top.
5. Roast Chicken
Roast the chicken in the preheated oven for about 45 minutes. Halfway through the cooking time, spoon some of the pan juices over the chicken to keep it moist and flavorful.
6. Rest and Serve
When ready, let the chicken rest for a few minutes before serving. Serve with crusty bread or roasted potatoes to soak up the delectable juices from the pan. Enjoy!
Use different herbs like tarragon, oregano, or dill, or mix in fresh chopped rosemary or sage for a seasonal twist.
Switch to duck, use oranges and star anise, served with roasted root vegetables.
Use turkey, replace shallots with onions, and orange instead of lemon, adding a touch of maple syrup or honey.
Replace lemon with another citrus such as orange, grapefruit, or a combination of lime and orange for a different level of sweetness and tang.
Brush the chicken with Dijon or whole-grain mustard before applying herbs for a tangy and piquant dimension.
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