Roasted Chicken Thighs with Tomatoes, Garlic, Asparagus, and Mushrooms
* 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
Preheat the oven to 425 degrees. Coat a large glass baking dish with olive oil spray. In a large bowl, toss together the mushrooms, onions, garlic (the skins left on while roasting) then season with garlic powder, dried basil, sea salt and freshly cracked pepper to taste. Drizzle 1 tbsp of olive oil over the mixture and toss with fingers until evenly coated. Place the mushroom mixture into the glass baking dish and roast in the oven for 15 minutes. Add the tomatoes and asparagus to the bowl you used for the mushroom mixture and drizzle with the last 1/2 tbsp of olive oil and season with garlic powder, dried basil, sea salt and freshly cracked pepper, to taste. Set aside.
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 breast 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!