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



These Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary are a tasty dinner option that’s low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, and Whole 30. And this chicken dish is delicious and easy to make.

Recipe by KALYN DENNY
Source: kalynskitchen.com

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INGREDIENTS;

  • 8-10 chicken thighs with bone in (buy skinless chicken, or remove the skin yourself)
  • salt/pepper to season chicken (I used Vege-Sal)
  • 2-3 tsp. olive oil (more or less, depending on your pan)
  • 1 red onion, cut into slivers (next time I would use more onion)
  • 8-12 oz. sliced mushrooms (buy sliced mushrooms if you want to save time)
  • 1 tsp. dried rosemary, ground in a mortar and pestle or 10 fresh rosemary springs
  • fresh chopped parsley for garnish (optional)


Instructions;

  1. Preheat oven to 350F/180C. Trim chicken thighs, removing the skin and as much of the fat as you prefer, including the pocket of hidden fat on the back side of each thigh. (I do that with kitchen shears, which is much easier than using a knife.) Season thighs well on both sides with salt and pepper.
  2. Heat large frying pan over medium-high heat, add a little olive oil, and brown chicken very well on both sides. Don’t rush this step, I browned my chicken for about 10 minutes
  3. Remove chicken from frying pan and place in glass casserole dish.
  4. For Full instructions, Please Visit >> @kalynskitchen.com


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