Winter is coming to Melbourne and that means comfort food. Roasted chicken thighs with mushrooms is the perfect dinner for those cold wintery nights. Since we moved to Melbourne 3 years ago we have always struggled with winter. You just want to stay inside snuggled on the couch watching Netflix and eating all the comfort foods.
Roasted Chicken Thighs
This meal is tasty, warm and comforting and leaves the house smelling amazing! Chicken and mushrooms is a classic flavour combination and you will not be disappointed with this tasty dinner.
We like to serve our keto roasted chicken and mushrooms over rocket, baby spinach or your favourite greens or steamed vegetables. This makes for a complete and satisfying meal.
Sometimes we like to add some pure cream (heavy whipping cream) to the mushroom sauce after it comes out of the oven and simmer it on the stove top for a few minutes. This make a delicious creamy mushroom sauce which we then serve over konjac noodles
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- Try making your own Ghee and Bone Broth to make this dish even more delicious!
- If you don’t have adobo seasoning on hand use a mixture of onion powder, garlic powder and dried oregano
- I used a mixture of Shitaki, Brown and Button mushrooms. You can use whatever mushrooms you have available
Check out our other delicious keto meals.
- Keto Egg Drop Soup
- Keto Nachos
- Porcini Meatball Stroganoff
- Keto Sausage tray bake
- Keto Laksa – Chicken
- Keto Osso Bucco Stew
- Creamy Bacon Noodles
- Keto Cauliflower Soup with smoky bacon flavours
- Keto Chicken Tenders – Sesame crusted
- Keto Chicken Burgers – Zucchini and Halloumi
- Pre-heat oven to 200 degrees Celsius (400 degrees Fahrenheit)
- Dry off chicken thighs and place in a bowl. Add in adobo seasoning and mix well until all the chicken is coated
- Clean and prepare the mushrooms. If they are small I like to halve or quarter them. The larger ones I cut into thick slices.
- Heat a large oven-proof frying pan or cast iron dish over medium-high heat. Add 1 tablespoon of the ghee to melt, then place the chicken thighs skin side down and cook for 5-7 minutes or until the skin is browned
- Turn the chicken pieces over and cook for another 5 minutes skin side up
- Remove the chicken from the pan and turn the heat down to medium-low. Add the shallots
- Cook the shallots for 1-2 mins or until they are softened. Increase the heat to medium-high and then add the mushrooms. Add more ghee if the pan is too dry
- Cook for a few minutes or until the mushrooms have lightly browned
- Add in the bone broth. Stir to combine juices and scrape the bottom of the pan. Bring to a simmer. Season with salt and pepper to taste
- Turn off the heat. Place the chicken pieces on top of the mushroom mixture skin side up
- Roast in the oven for 30 mins or until the chicken is golden brown and cooked through
- Remove from the oven and set the chicken aside. Lightly sprinkle the xanthan gum over the mushrooms stirring continuously as you go, take your time to ensure it doesn't clump
- Serve the chicken over the mushroom sauce
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. NUTRITIONAL INFORMATION DOES NOT INCLUDE ANY GARNISHES.
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