Preheat oven to 350 degrees. 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 on both
Remove chicken from frying pan and set aside.
Pour out most of the fat from the pan if it seems like a lot, then put onions in and cook 2
minutes. Add mushrooms and cook about 5 minutes more. Mix in ground rosemary or fresh
sprigs of rosemary.
Put partly-cooked mushrooms and onions over chicken pieces.
Roast 35-45 minutes, until chicken and veggies are cooked through.
Serve hot, with any juice from the dish spooned over the chicken.
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