Chicken thighs are a tasty option if you are a dark-meat lover. Baking in the oven is easy and makes the meat literally “fall off” the bones. You can bake chicken thighs with or without the skin. However, removing the skin will cut hundreds of calories from your meal. One boneless chicken thigh with skin, about 94g, has around 200 calories, while one boneless thigh without the skin only, 69g, has 82 calories, according to the U.S. Department of Agriculture. Chicken thighs go well with mushrooms. Mushrooms will balance the meaty and robust flavor of the thigh meat with earthy and mild taste. The most basic way to bake thighs and mushrooms includes adding only olive oil, salt and pepper. Add other seasonings and ingredients to your liking.
Preheat the oven to 400 degrees Fahrenheit. Place the oven rack in the center of the oven.
Rinse chicken thighs and season with salt and black pepper. Optionally, toss the thighs in a marinade containing ½ cup olive oil, juice from one lemon, salt and black pepper to taste. Marinate up to a day in the refrigerator.
Rinse the fresh mushrooms and cut into 1/3-inch slices. Spread the mushrooms into a baking pan. Add sliced onion, minced garlic and rosemary if you desire and mix with the mushrooms.
Place the chicken thighs on top of the mushrooms, skin side down, in a single layer. If you did not marinate the thighs, drizzle with 2 tbsp. olive oil and juice from one lemon.
Bake uncovered for 45-to-55 minutes or until the meat exudes clear juices when pricked with a fork. If you prefer, turn the chicken after 20 minutes and bake another 25-to-25 minutes or until done.
If you do not want to eat the skin, remove it before baking so the marinade and seasonings will be on the meat and not on the skin. Use a mixture of wild or white button, shiitake or portabella mushrooms. Honey, white wine, soy sauce or barbecue sauce can be added to the marinade to add flavor. Use 2-to-3 tbsp. or to taste.