Chicken Thighs with Stuffed Mushrooms

Serves 4

A delicious concoction of dried tomatoes, fresh thyme, and garlic gets tucked under the skin of these chicken thighs before they’re roasted to crispy perfection. They’re served with a side of mushrooms stuffed with smoky sausage, kale, and more dried tomatoes and garlic.

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

• FOR THE CHICKEN
• 2 tablespoons finely diced drained oil-packed dried tomatoes
• 1 teaspoon extra-virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon coarse salt
• ¼ teaspoon black pepper
• 1¼ to 1½ pounds bone-in chicken thighs

• FOR THE MUSHROOMS
• 4 medium portobello mushrooms (about 1 pound total) (see Tip below)
• 4 ounces Whole30-compliant smoked kielbasa, diced
• 1 cup chopped fresh kale
• 2 tablespoons finely diced drained oil-packed dried tomatoes
• 1 tablespoon oil from oil-packed dried tomatoes
• 2 cloves garlic, minced

Preheat the oven to 425°F. Line a large rimmed baking pan with parchment paper.

MAKE THE CHICKEN: In a small bowl, combine the dried tomatoes, olive oil, garlic, thyme, salt, and black pepper. For each thigh, run a finger under the skin to lift it off the meat, but leaving it attached along the sides. Spoon some of the thyme mixture under the skin. Place the thighs on one side of the pan. Roast for 5 minutes.

MAKE THE MUSHROOMS: Meanwhile, remove the stems and gills from the mushrooms. Use a damp paper towel to wipe the mushrooms clean. Add the mushrooms, gill sides down, to the pan. Roast until the mushrooms are just tender, 15 to 18 minutes.

Meanwhile, in a medium bowl, combine the kielbasa, kale, tomatoes, tomato oil, and garlic. Turn the mushrooms over. Spoon the kielbasa filling into the mushrooms. Roast until the chicken is no longer pink and a thermometer inserted in the thigh registers 175°F and the mushrooms are just tender, 10 to 15 minutes longer.

TIP Use a spoon to scrape the gills from the mushrooms.