Chicken Dijon & Garden Thyme


  • 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 


  • 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. 


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