I picked up some chicken thighs recently and started looking online for recipe ideas. Suddenly, while perusing Tastespotting, I envisioned some simply roasted chicken thighs with roasted tomatoes, mushrooms, asparagus, onions and garlic. Simple. Delicious. I loved this recipe, it was hearty and filling, yet fairly healthy. I served the chicken and veggies with some quinoa. This meal was a big hit with the entire family.Roasted Chicken Thighs with Tomatoes, Garlic, Asparagus, and Mushrooms: Recipe and photos by For the Love of Cooking.net
- 2 tbsp olive oil (divided)
- 4-5 skinless, chicken thighs
- Garlic powder, to taste
- Dried basil, to taste
- Sea salt and freshly cracked pepper, to taste
- 7-8 cloves of garlic, SKINS LEFT ON
- 8 oz button mushrooms, sliced in quarters
- 1/2 red onion, cut into large chunks
- 8 asparagus spears, wooden ends removed
- 1 cup of cherry tomatoes
Heat 1/2 tbsp of olive oil in a large skillet that has been coated with cooking spray, over medium high heat. Season the chicken with basil, garlic powder, sea salt and black pepper, to taste, evenly all over the thighs.
Once the pan is very hot, add the seasoned chicken thighs to the skillet. Cook for 2-3 minutes, until the chicken is golden brown on one side, flip the chicken. Remove the baking dish from the oven and place the chicken thighs in with the mushrooms; add the tomatoes and asparagus. Place in the oven and roast for 9-10 minutes or until the chicken is cooked through.
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!
Click here for a printable version of this recipe – For the Love of Cooking.net