If you're thinking about getting back on track in the new year, these Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary are low-carb, gluten-free, and Paleo. And this chicken dish is delicious and easy to make.
Sometimes it feels like no matter how much time I spend updating old photos on the blog, there'll still be those moments when I find an old recipe that I remember was delicious but it has completely gruesome photos. That happened last month when I spotted this recipe for Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary, and if you scroll down and see the previous photos (from 2006!) you can see that this recipe desperately needed a photo makeover.
When I made the recipe and took these new photos I was thinking about updating the post in January, but then I thought about all the people trying to get back on track with carb-conscious eating this week after indulgent holiday meals, and this recipe is perfect for that. The only hard thing is trimming the chicken thighs, which I do with kitchen shears to make it a bit easier!
Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary were adapted from a recipe in Eat This Book by Tyler Florence, and the recipe produced moist and flavorful chicken thighs, with just a hint of rosemary and onion in the chicken. We used ground rosemary, but if you have fresh rosemary by all means use that. We also increased the amount of mushrooms, and next time I'd increase the red onion too because those roasted red onions were delicious.
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