Asian•quick

Curried Baked Chicken Thigh with Shallots

This flavorful and succulent curried chicken thighs will surprise you with the little time and effort needed for such amazing results!

Ingredients

Quantities are shown as originally provided.

2 lb bone in skin on chicken thighs (you can also use a mix of chicken thighs and drums sticks.)
1½ tsp sea salt
1 tbsp curry powder (or more if desired. I use S&B brand.)
3 medium shallots (or about 1½ cup after peeled and sliced.)
6 clove garlic (with skin)
2-3 tbsp olive oil

1
Mix sea salt and curry powder together in a small bowl before rubbing on the chicken thighs.
2
Place the chicken skin side up on a baking tray (see note). The size of the baking tray should allow you to put the chicken thighs together pretty closely. This way, the bottom of the chicken will cook in the juices of the chicken, making it more flavorful and juicy.
3
Arrange sliced shallots and garlic cloves between and under the chicken thighs.
4
Cover the tray with plastic wrap and store it in the fridge for 4 hours to overnight. Marinating the chicken is an essential step in order to produce flavorful and moist chicken after baking, so don't skip it!
5
Preheat the oven to 375°F (190°C).
6
Meanwhile, take the chicken out from the fridge and rub the chicken skin with olive oil. This will make the chicken skin crispy after baking. Let the chicken sit on the counter for 10-15 minutes before baking.
7
Bake the chicken thighs for 40-45 minutes (or 30-35 minutes if you're using convection bake). You will know it's done when you insert a skewer into the chicken and the liquid comes out clear instead of pink and the chicken skin is golden brown and crispy.