Low-Carb Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary

Ingredients

• 8 – 10 chicken thighs with bone in
• Salt/pepper to season chicken
• 2-3 tsp. olive oil
• 1 red onion, cut into slivers
• 8 oz. sliced mushrooms
• 1 tsp. dried rosemary, ground in a mortar and pestle or 10 fresh rosemary springs
• Fresh chopped parsley for garnish, optional

Directions

1. Heat the oven to 350F/180C. Trim the chicken thighs, taking off the skin and as much fat as you like, including the tucked-away fat on the underside of each piece. Kitchen shears make this job much easier than a knife. Sprinkle the thighs generously on both sides with salt and pepper; Vege-Sal works well if you have it.
2. Warm a large frying pan over medium-high heat, drizzle in a little olive oil, and brown the chicken thoroughly on both sides. Take your time here; the browning should take about 10 minutes. Transfer the chicken to a glass casserole dish.
3. If there is a lot of fat left in the pan, pour most of it off. Add the onions and cook for 2 minutes. Stir in the mushrooms and cook about 5 minutes longer, until their moisture has cooked away. Add the ground rosemary, or the fresh rosemary sprigs, and mix it through.
4. Spoon the partly cooked mushrooms and onions over the chicken. Roast for 35-45 minutes, until the chicken and vegetables are cooked through and the rosemary smells wonderful.
5. Serve hot, spooning the juices from the casserole dish over the chicken.