Description
Delicious roasted chicken thighs flavored with rosemary, accompanied by 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.
- Grind up the rosemary in a mortar and pestle if using dried rosemary.
- Season thighs well on both sides with salt and pepper.
- Heat a large frying pan over medium-high heat, add a little olive oil, and brown chicken very well on both sides, about 10 minutes.
- Remove chicken from frying pan and place in a glass casserole dish.
- Pour out most of the fat from the pan, then put the 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.
- Put partly-cooked mushrooms and onions over chicken pieces.
- Roast for about 35 minutes, or until chicken and veggies are done.
- Serve hot, with any juice from the dish spooned over the chicken.
Notes
- Next time use more onion.
- Buy sliced mushrooms to save time.
- Consider using kitchen shears for trimming chicken fat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg