Roasted Chicken Thighs with Tomatoes, Garlic, Asparagus, and Mushrooms
Servings 4
Equipment
- Baking Sheet
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!