Crispy Sheet Pan Chicken Thighs with Caramelized Shallots and Goat Cheese
Oui oui, this dish is easy, but boy does it pack a lot of amazing flavor. It was inspired by my days going to Paris for work—in the early years I stayed in tiny hotels or on friends floors and usually found myself eating dinner at one of the small restaurants that line the streets in the Marais. Rustic, simple country dishes with deep homey flavors. There would always be a candle at the table, a glass of vin rouge in my hands and a pot of mustard would usually accompany the meal.
My take is in no way an authentic French dish—but the combination of flavors reminds me of those days—the star is the abundance shallots—mellowed and sweet and caramelized—perfectly accompanied by a savory sweet and zingy jus, and of course the crispy skinned chicken nestled in the middle. And yes, some Dijon for serving. A few things: The key to that crispy chicken skin is to skip the olive oil and only use salt and pepper. The final flourish to the dish is the goat cheese, which when added to the hot dish, slowly melts and adds a perfect creamy tang.
Serves 4
INGREDIENTS
6 chicken skin-on bone-in thighs
1 lb shallots
4 garlic cloves
2 tbsp brown sugar
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp lemon zest
1½ tsp salt, divided
½ tsp pepper
12 sprigs thyme, plus more for garnish
4 oz goat cheese
Dijon mustard, for serving
METHOD
Preheat oven to 425F.
Peel and cut shallots in half. Slice garlic cloves in half. Arrange both on a quarter sheet pan and drizzle with brown sugar, balsamic vinegar, olive oil, lemon zest, ½ tsp salt and ¼ tsp pepper. Use hands to combine, ensuring everything is in a single layer. Nestle thyme sprigs between shallots.
Pat chicken skin dry with a paper towel. Use remaining salt and pepper to season chicken thighs on all sides. Arrange on top of shallots. Place in oven and bake for 35 minutes until skin is golden brown, shallots are tender and soft and slightly charred in spots.
To serve, arrange shallots on a platter. Crumble goat cheese, add to platter and top with chicken thighs. Pour any pan juices atop (try to avoid pouring on that crispy chicken skin!). Garnish with thyme leaves, finish with flaky sea salt and serve immediately with Dijon mustard alongside.