Baked Boneless Chicken Thighs (Dijon, Tomato & Crispy Shallots)

0 Preheat the oven to 425 degrees.
2 Put [wprm-ingredient text="1½ - 1¾ pounds boneless, skinless chicken thighs (6-8 pieces)" uid="0"] in a medium (about 3-quart capacity) baking dish. If your pan/dish is not nonstick, spray it with cooking spray or line with a sheet of aluminum foil for easier clean-up. Note: Your goal is for the chicken and shallots to roast in the oven while making a delicious pan sauce at the same time. If your pan is too large the juices will evaporate.
Mix the marinade
4 Whisk together [wprm-ingredient text="2 tablespoons Dijon mustard" uid="2"], [wprm-ingredient text="2  tablespoons tomato paste" uid="4"], [wprm-ingredient text="2 tablespoons fresh lemon juice" uid="6"], [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="8"], [wprm-ingredient text="1 tablespoon chopped fresh thyme" uid="10"], [wprm-ingredient text="1-2 finely chopped or grated garlic cloves" uid="12"], [wprm-ingredient text="1 teaspoon kosher salt, " uid="14"][wprm-ingredient text="½ teaspoon  freshly ground black pepper" uid="16"] and [wprm-ingredient text="½ teaspoon crushed red chili pepper" uid="18"] in a medium bowl. 
Assemble and bake the chicken
11 Pour the marinade over the chicken and turn the pieces over to coat. Scatter [wprm-ingredient text="¾ cup sliced shallots (about 2 medium)" uid="20"] over the chicken, poking them in between the thighs here and there. Some of the unexposed shallots will crisp and brown, while the covered pieces will bake and soften.  
6 You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.
8 Bake the chicken uncovered 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.