6 large shallots, peeled and cut in half 1 Tablespoon fresh thyme 2 Tablespoons olive oil 4 chicken hindquarters, washed and dried Kosher salt Fresh ground pepper
Preheat oven to 400 degrees, F. Place shallots and thyme in a bowl and toss with 1 Tablespoon oil. Rub the remaining oil all over chicken pieces. Sprinkle chicken all over with salt and pepper. Place chicken in roasting pan and add shallots and thyme mixture. Roast for 1 hour and 10 minutes or until chicken is cooked through. Serve chicken with shallots and pan juices.