Roasted Chicken Thighs with Tomatoes, Garlic, Asparagus, and Mushrooms
I picked up some chicken thighs recently after envisioning some roasted chicken thighs with tomatoes, garlic, asparagus, and mushrooms. Simple and delicious. I loved this recipe; it was hearty and filling, yet fairly healthy. This easy sheet-pan meal was a hit with all of us and paired well with some garlic rice and a simple salad.
Roasted Chicken Thighs with Tomatoes, Garlic, Asparagus, and Mushrooms
Ingredients:
- 5 skinless chicken thighs
- Garlic powder, to taste
- Dried basil, to taste
- Sea salt and freshly cracked pepper, to taste
- 8 oz button mushrooms, sliced in quarters
- ½ red onion, cut into large chunks
- 7-8 cloves of garlic, SKINS LEFT ON
- 2 tbsp olive oil, divided
- 8 asparagus spears, wooden ends removed
- 1 cup of cherry tomatoes
Serving:
- Fresh parsley, finely chopped
- Parmesan, grated
How to Make Roasted Chicken Thighs with Tomatoes, Garlic, Asparagus, and Mushrooms:
Preheat the oven to 425 degrees. Coat a baking sheet with olive oil spray.
Season the chicken thighs with garlic powder, dried basil, sea salt, and freshly cracked black pepper to taste. Place them on the baking sheet, spread out from each other.
In a large bowl, toss together the mushrooms, onions, and garlic (the skins left on while roasting so they don’t burn). Drizzle with 1 tablespoon of olive oil, then season with garlic powder, dried basil, sea salt, and freshly cracked pepper to taste. Toss until evenly coated.
Spread the mushroom mixture around the chicken on the baking sheet and roast in the oven for 15 minutes, flipping everything halfway through cooking.
Meanwhile, add the tomatoes and asparagus to the bowl, drizzle with the last tablespoon of olive oil, and season with garlic powder, dried basil, sea salt, and freshly cracked pepper to taste. Set aside.
Add the tomatoes and asparagus to the baking sheet and roast for 5-7 minutes, or until the chicken is cooked through and the veggies are tender.
Remove from oven. Carefully remove the garlic skin from the garlic cloves and toss them back in with the chicken and roasted vegetables.
Place the chicken and roasted vegetables on the serving platter, sprinkle with the parsley and Parmesan cheese. Enjoy!
Equipment
Ingredients
- 5 skinless chicken thighs
- Garlic powder to taste
- Dried basil to taste
- Sea salt and freshly cracked pepper to taste
- 8 oz button mushrooms sliced in quarters
- ½ red onion cut into large chunks
- 7-8 cloves of garlic SKINS LEFT ON
- 2 tbsp olive oil divided
- 8 asparagus spears wooden ends removed
- 1 cup of cherry tomatoes
Serving:
- Fresh parsley chopped
- Parmesan Grated
Instructions
- Preheat the oven to 425 degrees. Coat a baking sheet with olive oil spray.
- Season the chicken thighs with garlic powder, dried basil, sea salt, and freshly cracked black pepper to taste. Place them on the baking sheet, spread out from each other.
- In a large bowl, toss together the mushrooms, onions, and garlic (the skins left on while roasting so they don't burn). Drizzle with 1 tablespoon of olive oil, then season with garlic powder, dried basil, sea salt, and freshly cracked pepper to taste. Toss until evenly coated.
- Spread the mushroom mixture around the chicken on the baking sheet and roast in the oven for 15 minutes, flipping everything halfway through cooking.
- Meanwhile, add the tomatoes and asparagus to the bowl, drizzle with the last tablespoon of olive oil, and season with garlic powder, dried basil, sea salt, and freshly cracked pepper to taste. Set aside.
- Add the tomatoes and asparagus to the baking sheet and roast for 5-7 minutes, or until the chicken is cooked through and the veggies are tender.
- Remove from oven. Carefully remove the garlic skin from the garlic cloves and toss them back in with the chicken and roasted vegetables.
- Place the chicken and roasted vegetables on the serving platter, and sprinkle with the parsley and Parmesan cheese. Enjoy!
Mmmm, this dish looks perfect for my family of 3!
I made this when I had family over this past week. Everyone loved, loved, loved it! Thanks for another great recipe.
My doctor just put me on a low-sodium diet, and I was looking for an alternative to the absurdly-high-sodium creole chicken thighs I had planned, that used the various ingredients I had around. This exactly fit the bill, and was a big hit with the family; I served it with some home-made, low-sodium Chinese fried rice with vegetables. Three changes & observations: (a) I had a lot of basil growing in the garden, so I used about of cup of fresh basil instead of the sprinkles of dried, (b) I had a tub of pre-peeled garlic cloves, so I used some of those; I had no problem with them scorching, and (c) it took much longer than you suggest for the thighs to fully cook through, perhaps partly because my thighs were not boned and had been in the fridge. Next time I make this (and there will be a next time) I’ll probably cook them a little longer in the skillet before tossing them in the oven. Thanks!