It was another cold and dreary day today here in Portland so I was in the mood for comfort food. I picked up some bone-in, skin-on chicken thighs at the grocery store today along with some fresh parsley and a small shallot, and decided to simply roast the chicken thighs with a herb-shallot mixture rubbed directly on the meat under the skin. I didn’t want the chicken to cook in all the grease from the skin, so I put a couple of metal cooling racks in my baking sheet and cooked the chicken on top. The chicken turned out crispy on the outside and so flavorful and juicy inside without being greasy. We all thought these herb-shallot roasted chicken thighs were amazing, even my daughter who isn’t a huge chicken fan. Yay for small victories!
How to Make Herb-Shallot Roasted Chicken Thighs
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 fresh parsley, minced shallot, minced garlic, and olive oil, along with a bit of sea salt and freshly cracked pepper, to taste and a dash of 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 directly on 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 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.