Rosemary Garlic Chicken Thighs with Shallots

Mmm!  Delicious and easy!  Another 10/10 here in France, must make again once I'm back home.  They are super flavorful, recommend pairing with fried potatoes (like I did, not pictured) or similar.  Amounts and directions for recipe reflect my modifications.

Link to original recipe: https://www.realsimple.com/food-recipes/browse-all-recipes/rosemary-garlic-chicken-thighs

Ingredients:

8 bone-in, skin-on chicken thighs (hauts de cuisses de poulet in French)
salt and pepper (did not measure)
olive oil (again, didn't measure, likely around 1 T.)
~1/2 lb. shallots, peeled and halved or cut to small chunks (I did the latter, as mine were quite large)
fresh rosemary, chopped (didn't measure)
2 cloves garlic, minced large
3/4 c. chicken broth (I used the Knorr bouillon 'Twist' pod plus around 3/4 c. of water)

Directions:

1. Heat oven to 425°F (I went just past gas mark 7, but this oven may have been closer to 450°F, not sure).  Season chicken with salt and pepper to taste.

2. In a large skillet, heat oil over medium-high heat.  Add chicken and cook until browned on both sides, around 5 min per side (splatter screen is highly recommended).  Transfer chicken to baking dish (or you can transfer to a plate if your pan is oven safe).

3. Lower heat to just above medium and add shallots.  Cook until starting to brown (around 5 min.), then add the rosemary, garlic, and chicken broth.  Stir to combine, bring to a boil, then remove from heat and pour over chicken in baking dish (or transfer chicken back to pan if using/oven safe).

4. Bake for 20 min. (or until chicken is browning more on top and fully cooked).  Let rest for at least 10 min. prior to serving.  Enjoy!