This six ingredient baked chicken dish is incredible both to eat and to smell. What's even more amazing is that it only takes five minutes to put together!
This curried baked chicken thighs with shallots is my go to recipe for making chicken thigh. It's very quick and easy to put together, and the flavor of curry powder and shallots go extremely well with baked chicken. If you like my chicken stew with potatoes and Instant pot three cup chicken, make sure you give this a try!
This dish is also suitable for a dinner party or whenever you need to cook for more people, as you can easily double or triple the recipe. People always compliment and ask about this dish whenever I bring it to a dinner gathering!
Why You Should Try This Recipe?
- The combination of flavors from chicken, curry powder and shallot is amazing!
- It's very quick and easy to put together, as you only need six ingredients and few minutes to prepare.
- You can easily make more for a bigger group.
Ingredients You'll Need
Note
- Chicken Thigh - You can also use a mix of chicken thighs and drums sticks.
- Curry Powder - I like to use S&B curry powder, which you can usually find in your local Asian grocery store.
How to Make This Dish
Step 1 - Rub chicken thighs with curry powder and salt and place them skin side up.
Step 2 - Arrange sliced shallots and garlic cloves between and under the chicken thighs.
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!
Step 3 - Rub the chicken skin with olive oil.
Preheat the oven to 375°F (190°C). Meanwhile, rub the chicken skin with olive oil. This will make the chicken skin crispy after baking.
Step 4 - Baking
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.
And now it's ready to serve!
Serving Suggestion
There are many different ways to enjoy this dish, like serving with rice, noodles or quinoa salad. The easiest way, which is also my favorite way, is to serve it with some green salad and bread.
Everything in this tray tastes amazing, including the garlic cloves and shallots. I like to squeeze out the roasted garlic and eat it with bread along with a few pieces of shallot. They're so delicious that I almost like them more than the chicken!
Tips and Tricks
- Use good quality chicken for the best result. This makes a big difference in terms of flavor.
- Use a properly sized baking tray/pan that allows you to put the chicken thighs together pretty closely. This way, the bottom of the chicken will cook in the juices of the chicken which makes it more flavorful and juicy.
- I usually use enamelware baking tray, oven safe stainless steel frying pan or cast iron skillet for making this recipe. Glass baking trays are not recommended as they will be hard to clean.
- The actual baking time depends on your oven and the size of the chicken.
- Use convection bake if possible, as this will shorten the baking time and make for extra crispy chicken skin.
Recipe FAQs
I recommend sticking with shallot as the flavor is deeper and works very well in this dish. However, if you really can't find shallot, you can replace it with one onion, but the flavor won't be the same.
Yes, place chicken thighs in a freezer bag after rubbing with curry powder and salt and freeze for up to three months. Thaw completely before continuing the rest of the steps.
You can put the leftovers in an airtight container and store it in the fridge for three days. Microwave to reheat before eating.
I hope you will give this dish a try and let me know how you like it.
Happy cooking!
I would like to hear from you! If you make this recipe, please consider leaving a star rating and comment in the section further down the page. Stay in touch by following my Instagram and Pinterest!
More Chicken Recipes
Curried Baked Chicken Thigh with Shallots
Ingredients
- 2 lb bone in skin on chicken thighs, you can also use a mix of chicken thighs and drums sticks.
- 1½ teaspoon sea salt
- 1 tablespoon 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 tablespoon olive oil
Instructions
Marinate Chicken
- Mix sea salt and curry powder together in a small bowl before rubbing on the chicken thighs.
- 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.
- Arrange sliced shallots and garlic cloves between and under the chicken thighs.
- 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!
Finish up and Bake
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
Notes
- Use good quality chicken for the best result. This makes a big difference in terms of the flavor.
- I usually use enamelware baking tray, oven safe stainless steel frying pan or cast iron skillet for making this recipe. Glass baking trays are not recommended as they will be hard to clean.
- The actual baking time depends on your oven and the size of the chicken.
- Use convection bake if possible, as this will shorten the baking time and make for extra crispy chicken skin.
I'm going to give this a whirl I will be marinating it this evening. Preparing it tomorrow afternoon. Do I peel the garlic and shallots.
thank you
Hi Linda, I usually peel the shallots but not garlic.