Chicken Dijon & Garden Thyme

Ingredients:

• Chicken Thighs (boneless skinless) 1 lb
• 1 Red pepper sliced
• 1 - 2 Shallots sliced and/or 1/4 red onion

Marinade (Pantry) Ingredients: 

• 2 Tblsp Dijon Mustard
• 1 lemon (juice)
• 2 tblsp EVOO
• 2 tblsp Tomato Paste (Cento in a Tube)
• Fresh lemon thyme (4 to 6 sprigs) - leave whole with stem (I prefer this) to preserve flavor. This was from the garden and not from a store. 
• 2 to 3 garlic cloves (grated with small grater)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red chili flakes 
  

Directions:

• Preheat oven to 425 degrees
• Slice 2 shallot or substitute with red onion.  Slice red peppers lengthwise. 
• Make the Marinade
• Whisk together the tomato paste, lemon juice, mustard, EVOO, garlic, salt, pepper, and chili in a medium bowl. Sprinkle the thyme. 
• Line a fancy baking dish with olive oil or spray so the food doesn't stick too much. 
• Either marinate the chicken in the marinade suing fingers OR Place the chicken in the baking dish and pour the marinade over. Make sure the chicken is coated. 
• Spread the Shallots (and/or red onions) and red peppers around pushing them in between the chicken and on top.
• Bake the chicken uncovered for 25 mins
• Enjoy with rice or pasta and a salad
• Make Ahead: You can make this ahead and store in fridge. Bake later when eating or after guests arrive.