Description
Delicious roasted chicken thighs seasoned with rosemary, served with sautéed onions and mushrooms.
Ingredients
Scale
- 8 – 10 chicken thighs with bone in
- to taste salt
- to taste pepper
- 2–3 tsp. olive oil
- 1 red onion, cut into slivers
- 8 oz. sliced mushrooms
- 1 tsp. ground rosemary
- optional fresh chopped parsley for garnish
Instructions
- Preheat oven to 350F/180C.
- Trim chicken thighs, removing the skin and as much of the fat as you prefer, including the pocket of hidden fat on the back side of each thigh.
- Grind up the rosemary in a mortar and pestle if you’re using dried rosemary.
- Season thighs well on both sides with salt and pepper.
- Heat large frying pan over medium-high heat, add a little olive oil, and brown chicken very well on both sides for about 10 minutes.
- Remove chicken from frying pan and place in glass casserole dish.
- Pour out most of the fat from the pan if it seems like a lot, then put onions in and cook for 2 minutes.
- Add mushrooms and cook for about 5 minutes more or until the liquid is evaporated. Mix in ground rosemary or minced fresh rosemary.
- Put partly-cooked mushrooms and onions over chicken pieces.
- Roast for about 35 minutes, or until chicken and veggies are done.
- Serve Chicken Thighs with Rosemary hot, with any juice from the dish spooned over the chicken.
Notes
- Consider using more onion for additional flavor.
- Buying pre-sliced mushrooms can save time.
- Adjust olive oil amount depending on your pan.
- You can use kitchen shears for easier trimming of chicken fat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg