Roasted Chicken Thighs, Onions, Mushrooms & Rosemary

Calories 347 | Carbs. 3.5g | Fat 15g | Protein 45g

Serves: 4


  • 8 boneless, skinless chicken thighs
  • sea salt/pepper
  • 2 Tbsp. extra virgin olive oil
  • 1 red onion, cut into slivers
  • 8-12 oz. sliced mushrooms
  • 1 tsp. dried rosemary
  • fresh chopped parsley for garnish


  1. Preheat oven to 350 degrees. Season thighs well on both sides with salt and pepper.
  2. Heat large frying pan over medium-high heat, add a little olive oil, and brown chicken on both
  3. Remove chicken from frying pan and set aside.
  4. 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.
  5. Put partly-cooked mushrooms and onions over chicken pieces.
  6. Roast 35-45 minutes, until chicken and veggies are cooked through.
  7. Serve hot, with any juice from the dish spooned over the chicken.