Roasted and Marinated Chicken Thighs

Serves 4 | 

Cooked to perfection with mushrooms and tomatoes.


Salt, (to taste)
1/4 cup olive oil, (more for greasing dish)
3 cloves garlic, (minced)
4 chicken thighs
1 cup diced mushrooms
1 teaspoon dried thyme
3 tablespoons lemon juice
1 cup cherry tomatoes
1 tablespoon balsamic vinegar


  1. Combine salt, olive oil, garlic, thyme, 2 tablespoons lemon juice and balsamic vinegar. Mix well and transfer to resealable bag.
  2. Add chicken thighs and coat evenly. Let marinate for 20 minutes.
  3. Preheat oven to 425° F.
  4. Pour small amount of olive oil into baking dish. Use a paper towel to grease baking dish.
  5. Remove chicken from bag. Arrange in baking dish. Pour marinade over top.
  6. Place in oven and roast for 15-20 minutes.
  7. While chicken is roasting, combine salt, mushrooms, tomatoes and 1 tablespoon lemon juice. Mix together well.
  8. Remove chicken and flip. Pour tomato mixture over top and place back in oven. Roast for an additional 15-20 minutes. (Top should be golden brown)