The Lello Kitchen
Roast Chicken Thighs with Lemon-Thyme Mustard
Crisp-skinned chicken thighs roasted over shallots with lemon-thyme mustard and white wine.
- Prep
- 15 minutes
- Cook
- 45 minutes
- Serves
- 4 servings
- Difficulty
- Easy
At the Lello table
Crisp-skinned chicken thighs roasted over shallots with lemon-thyme mustard and white wine. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.
Method
- Season the chicken lightly and coat the flesh side with mustard.
- Arrange shallots, lemon and thyme in a roasting dish; add wine. Set chicken skin-side up over them.
- Roast 40 to 45 minutes until crisp and the thickest part reaches 165°F / 74°C.
- Rest 5 minutes and spoon the pan juices around the chicken.
Cook’s notes
- Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.
Substitutions
To serve
Serve with roasted potatoes or green beans.
Storage & make-ahead
Refrigerate leftovers in a covered container for up to 2 days.
