Description
This comforting and flavorful Chicken Thighs with Mushrooms recipe features tender chicken thighs roasted with sautéed mushrooms, red onions, and fragrant rosemary. The combination of golden-browned chicken and earthy mushrooms creates a hearty dish perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 8 - 10 bone-in chicken thighs, skin removed
- Salt and pepper, to season
- 2-3 tsp olive oil
Vegetables & Seasoning
- 1 red onion, cut into slivers
- 8 oz sliced mushrooms
- 1 tsp ground rosemary (or minced fresh rosemary)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for roasting the chicken and vegetables.
- Prepare Chicken: Trim the chicken thighs by removing the skin and any excess fat, especially the pocket of hidden fat on the back side of each thigh. Using kitchen shears makes this easier.
- Prepare Rosemary: If using dried rosemary, grind it finely using a mortar and pestle to release its aroma and flavor.
- Season Chicken: Generously season the chicken thighs with salt and pepper on both sides. Vege-Sal or your preferred seasoning can be used.
- Brown Chicken: Heat a large frying pan over medium-high heat and add a small amount of olive oil. Brown the chicken thighs thoroughly on both sides, about 10 minutes total, to develop flavor.
- Transfer Chicken: Remove the browned chicken from the pan and place it into a glass casserole dish suitable for oven use.
- Sauté Vegetables: If the pan holds a lot of fat, pour most of it out. Add the sliced red onions to the pan and cook for about 2 minutes. Then add the sliced mushrooms and cook for about 5 more minutes until the liquid evaporates. Stir in the ground or fresh rosemary.
- Assemble Dish: Spread the partly cooked mushrooms and onions evenly over the chicken thighs in the casserole dish.
- Roast: Place the casserole dish in the preheated oven and roast for about 35 minutes, or until the chicken is cooked through and the vegetables are tender and flavorful.
- Serve: Serve the chicken thighs hot, garnished with fresh parsley if desired. Spoon any juices from the dish over the chicken for added moisture and flavor.
Notes
- Removing the skin helps reduce fat and calories while still keeping chicken moist.
- Kitchen shears are recommended for trimming chicken quickly and safely.
- Using dried rosemary is convenient, but fresh rosemary can be used for more vibrant flavor.
- Brown the chicken well to develop rich flavor and a nice crust before roasting.
- You can add more red onion next time for a more robust onion flavor.
