Lemon, Thyme and Shallot Roasted Chicken Thighs

Roasted at high heat for crisp skin and deep flavor, these lemon, thyme and shallot chicken thighs are a simple, well-structured take on a classic dish. As the chicken cooks, it rests over a bed of rustic bread that absorbs the pan juices and crisps at the edges, creating a built-in side that is both savory and adds texture. Finished with a touch of lemon for brightness, it’s a sophisticated, one-pan meal that is both easy and elegant.

6 bone-in, skin-on chicken thighs

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

1 teaspoon lemon zest

2 cups rustic bread, cut into 2-inch cubes

2 shallots, quartered

2 lemons, thickly sliced

2 cloves garlic, halved

4-6 sprigs fresh thyme

1 tablespoon lemon juice

Preheat oven to 425°F.

Pat chicken dry with a paper towel and season generously all over with salt and pepper. Trim excess fat. Combine 2 tablespoons olive oil and lemon zest in a small bowl. Rub mixture all over the chicken thighs, including under the skin if possible.

Place bread cubes in a large baking dish and toss with 2 tablespoons olive oil and a pinch of salt. Add the shallots, lemon slices, garlic and thyme sprigs to the dish in an even layer in between the bread cubes. Place the chicken thighs, skin-side up on top of the bread and vegetables.

Place baking dish in preheated oven and roast uncovered until the chicken is golden brown and cooked through, and the bread is browned and starting to crisp around the edges, about 35-45 minutes.

Turn on broiler and broil chicken for a few minutes to crisp and brown the skin further. Watch carefully to ensure bread does not burn. Transfer chicken to a plate and cover with foil to rest briefly.

Toss the bread and vegetables in the pan juices and drizzle with lemon juice. Season with additional salt and pepper if needed to taste.