Stanley Tucci’s Lemon Shallot Chicken with Fresh Herbs

Ingredients:

4 boneless, skin-on chicken thighs (or breasts)

3 tablespoons olive oil

4 shallots, thinly sliced

4 garlic cloves, minced

Zest and juice of 2 lemons

1/4 cup dry white wine

1 tablespoon Dijon mustard

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Salt and black pepper to taste

Lemon slices and fresh herbs, for garnish

Directions:

Preheat your oven to 400°F (200°C).

Season the chicken with salt and pepper. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken, skin-side down, for 5–6 minutes until golden and crisp. Flip and sear for 2 more minutes. Remove and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Sauté shallots for 2 minutes until translucent. Add garlic and cook for 1 minute.

Stir in lemon zest, juice, white wine, Dijon mustard, rosemary, and thyme. Let simmer for 2 minutes.

Return the chicken to the skillet, spooning some of the sauce over the top.

Transfer skillet to the oven and roast for 18–20 minutes, or until chicken is fully cooked.

Garnish with lemon slices and fresh herbs before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 390 kcal | Servings: 4 servings