Chicken Thighs with Roasted Mushrooms and Tomatoes

Name: Chicken Thighs with Roasted Mushrooms and Tomatoes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 18 ounces portobello mushroom caps, gills removed, cut into 2-inch pieces; 4plum tomatoes, cored and halved lengthwise; 6garlic cloves, lightly crushed and peeled; 2tablespoons extra-virgin olive oil; 1½teaspoons minced fresh rosemary; ½teaspoon table salt, divided; ½teaspoon pepper, divided; ⅛teaspoon red pepper flakes; 4 (5 to 7 ounce) bone-in, skin-on chicken thighs, trimmed; 1tablespoon sherry vinegar; 2tablespoons chopped fresh basil; Asparagus; Shaved parmesan

4 steps

Prep:30minCook:35min

These chicken thighs roasted on a pile of vegetables are so easy and flavorful they’ll become a regular on your weeknight calendar. We roasted skin-on chicken thighs (the skin poked with a skewer) directly on top of mushrooms, tomatoes, and garlic cloves. The chicken juices flavored the vegetables while the rendered fat fell through the basket, leaving the dish grease-free. There’s one chicken thigh per person, but the portobellos added heft. Rosemary’s floral flavor contributed aromatic notes, paying homage to classic cacciatore. The short roasting process transformed even off-season tomatoes into concentrated goodness and the garlic cloves to melt-in-your-mouth perfection. A splash of sherry vinegar and fresh basil finished the dish with brightness. If you plan to discard the chicken skin, skip poking with a skewer. This recipe can be easily doubled.

Updated at: Thu, 17 Aug 2023 03:16:31 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories315.3 kcal (16%)

Total Fat22.6 g (32%)

Carbs10 g (4%)

Sugars4.5 g (5%)

Protein20 g (40%)

Sodium478 mg (24%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

18 ouncesportobello mushroom caps

gills removed, cut into 2-inch pieces

4plum tomatoes

cored and halved lengthwise

6garlic cloves

lightly crushed and peeled

2 tablespoonsextra-virgin olive oil

1 ½ teaspoonsfresh rosemary

minced

½ teaspoontable salt

divided

½ teaspoonpepper

divided

⅛ teaspoonred pepper flakes

4 x 5 ouncechicken thighs

bone-in, skin-on, trimmed

1 tablespoonsherry vinegar

2 tablespoonsfresh basil

chopped

asparagus

shaved parmesan

Instructions

Step 1

Toss mushrooms and tomatoes with garlic, oil, rosemary, ¼ teaspoon salt, ¼ teaspoon pepper, and pepper flakes. Transfer to air-fryer basket and spread into even layer.

Step 2

2 Using metal skewer, poke skin side of chicken 10 to 15 times. Pat chicken dry with paper towels and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Arrange chicken skin side up on top of vegetables, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until vegetables are browned and chicken is well browned and crisp and registers 195 degrees, 25 to 35 minutes, stirring vegetables and rotating chicken halfway through cooking (do not flip chicken).

Step 3

3 Transfer chicken to plate and discard skin, if desired. Tent with aluminum foil and let rest for 5 minutes. Transfer vegetables to serving platter and season with salt and pepper to taste. Drizzle with vinegar and sprinkle with basil. Serve chicken with vegetables.

Step 4

Shaved parmesan on top of mushroom tomato mixture