Servings: 6 servings
Calories:
Ingredients
- 8 chicken thighs with the skin
- 1 pack Portobello mushrooms - whole, quartered (8oz)
- 1 medium onion , cut in ½ and sliced
- 1 tbsp cumin
- ½ tbsp Italian seasoning
- 1 tsp paprika
- 2 tbsp garlic powder
- 2 tbsp butter (1tbsp. for chicken and 1 tbsp. for mushrooms)
- 2 tbsp extra virgin olive oil
- pinch of cayenne pepper
- ½ tsp black pepper
- Kosher salt to taste
Instructions
- Preheat your oven to 425 degrees.
- Rinse chicken thighs. Pat chicken thighs dry with paper towel and place in a large bowl.
- Season chicken thighs with cumin, Italian seasonings, cayenne pepper, paprika, garlic powder, salt, black pepper.
- Heat olive oil and butter in a cast iron skillet (10-inch) over medium heat. Place the chicken thighs skin-side down and sear for approximately 5 minutes. Then flip chicken and add sliced onions under each thigh (skin side up). Cook on medium heat for 5 minutes then place the cast iron skillet in the oven and bake for 30-40 mins until chicken reaches an internal temperature at 165°F.
- Add butter and a pinch of salt in a medium size skillet over medium heat. Once butter has melted add mushrooms and sauté for 5-7 minutes.
- Add mushrooms to the chicken, top with parsley and serve. Enjoy
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