Kalyn's Kitchen

Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary

Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary are a tasty low-carb dinner that’s delicious and easy to make!

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Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary found on KalynsKitchen.com

I don’t claim to be an expert about low-carb eating, but one thing I do know is that having a collection of really delicious low-carb dinners that are not to hard to make on a work night can really help. That’s why I’m always so happy when I make something that seems like it’s do-able for a week-night dinner, and I love all things roasted chicken.

I’ve made roasted chicken sheet pan meals, whole roasted chicken, and chicken that’s stuffed and roasted, and these Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary are another take on roasted chicken that’s so delicious you’ll probably make it over and over. The only hard thing about this recipe is trimming the chicken thighs, and if you use my trick of trimming with kitchen shears (affiliate link)that makes it quicker and much easier!

This recipe produces moist and flavorful low-carb chicken thighs, with just a hint of rosemary and onion in the chicken. We used ground rosemary, but if you have fresh rosemary by all means use that. We also increased the amount of mushrooms, and you might increase the red onion too because those roasted red onions were delicious, but remember that onions do have some carbs.

What ingredients do you need for this recipe?

  • chicken thighs with bone in
  • salt/pepper to season chicken
  • olive oil
  • red onion
  • mushrooms (buy sliced mushrooms if you want to save time)
  • dried ground rosemary (affiliate link), or fresh rosemary sprigs
  • fresh chopped parsley(optional)

Low-Carb Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary process shots collage

How to make this recipe:

(Scroll down for complete printable recipe.)

  1. Trim the chicken thighs, removing the skin and trimming away most of the fat, or leave a little fat and skin if you prefer. (I do that with kitchen shears (affiliate link), which is much easier than using a knife.)
  2. Grind up the rosemary in a mortar and pestle (affiliate link) if you’re using dried rosemary.
  3. Heat the oil in a large frying pan and brown the chicken well, then place in a casserole dish.
  4. Saute the onions for a couple of minutes, then add the mushrooms and saute them about 5 minutes more, or until the liquid has all evaporated.
  5. Mix in the ground rosemary (affiliate link) or sprigs of fresh rosemary and layer the vegetables over the chicken.
  6. Roast at 350F/180C for 35-45 minutes, or until chicken and vegetables are done and your house smells like rosemary!
  7. Serve hot, with fresh parsley sprinkled over if desired.

Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary found on KalynsKitchen.com

Make it a Low-Carb Meal:

This would taste great with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese, The Best Easy Cauliflower Rice, or Low-Carb Twice Baked Cauliflower!

More Tasty Chicken for Dinner:

Chicken Recipes Index Page ~ Slow Cooker or Pressure Cooker
Baked Buffalo Chicken with Melted Blue Cheese ~ Kalyn’s Kitchen
Perfect Pan-Fried Chicken Thighs ~ Barefeet in the Kitchen
Low-Carb Pepperoni Pizza Chicken Bake ~ Kalyn’s Kitchen

Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary

Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary

Yield 4 servings
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

These Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary are a tasty low-carb and Keto dinner option that's easy enough to make on a week night!


  • 8 - 10 chicken thighs with bone in (see notes)
  • salt/pepper to season chicken
  • 2-3 tsp. olive oil (more or less, depending on your pan)
  • 1 red onion, cut into slivers (next time I would use more onion)
  • 8 oz. sliced mushrooms (buy sliced mushrooms if you want to save time)
  • 1 tsp. dried rosemary, ground in a mortar and pestle or 10 fresh rosemary sprigs
  • fresh chopped parsley for garnish (optional)


  1. Preheat oven to 350F/180C.
  2. Trim chicken thighs, removing the skin and as much of the fat as you prefer, including the pocket of hidden fat on the back side of each thigh. (I do that with kitchen shears (affiliate link), which is much easier than using a knife.) Season thighs well on both sides with salt and pepper. I used Vege-Sal (affiliate link).
  3. Heat large frying pan over medium-high heat, add a little olive oil, and brown chicken very well on both sides. Don’t rush this step, I browned my chicken for about 10 minutes
  4. Remove chicken from frying pan and place in glass casserole dish.
  5. Pour out most of the fat from the pan if it seems like a lot, then put onions in and cook 2 minutes. Add mushrooms and cook about 5 minutes more or until the liquid is evaporated. Mix in ground rosemary or fresh sprigs of rosemary.
  6. Put partly-cooked mushrooms and onions over chicken pieces.
  7. Roast 35-45 minutes, until chicken and veggies are done and your house is smelling delightfully of rosemary.
  8. Serve hot, with any juice from the dish spooned over the chicken.


Buy skinless chicken, or remove the skin yourself. Or you can leave on some skin if you prefer.

This chicken was adapted from a recipe in Eat This Book by Tyler Florence. I got this book as a prize from a blog that no longer exists, and I miss Lisa who was the blogging friend who gave me the book!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 833Total Fat: 55gSaturated Fat: 15gUnsaturated Fat: 39gCholesterol: 436mgSodium: 729mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 83g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary are great for any Keto, low-carb, or low-glycemic eating plan, some of which might prefer to keep the chicken skin. Chicken thighs have always been a limited food for the original South Beach Diet because of the saturated fat, but I trim the thighs well with my kitchen shears, and truthfully I’m not as worried about saturated fat any more; you decide whether you think this is okay for South Beach.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    45 Comments on “Roasted Chicken Thighs with Mushrooms, Onions, and Rosemary”

  1. i made this tonight. i have a huge cast iron skillet and basically prepped everything in that and tossed it in the oven. i should have checked on it after 30 minutes, though. my oven is a convection roaster, so when i checked on it at the 40 minute mark it was overdone and i lost some mushrooms and onions to a char on the bottom of my cast iron. 

    even though some of the veggies were overdone, the thighs were still juicy tucked under everything. in the future, i might also toss a can of coconut milk into the pan. the flavors seem like they’d work well together. 

    also, i don’t know if anyone needs to hear this, but white pepper is a perfect fit with chicken and that’s what i used in my seasoning. thank you so much for sharing this recipe — i will definitely come back to it again!

    • Glad you enjoyed it even if the timing was a bit off for your oven. And I love the idea of using a big cast iron skillet to cook it in!

  2. Pingback: Cheesesteak Stuffed Mushrooms - EverydayMaven™

  3. Thanks, glad you like it!

  4. does it really have 1090 calories ???

    • I seriously doubt it, and this illustrates perfectly why I don’t want to try to calculate nutritional information (even if I had time to do it for 2,000+ recipes, which I definitely don’t!)

    • I entered in the information in a calorie counter and it comes out to about 450 calories per serving (I did it for 4 servings).

      • Thanks Christine. I don’t count calories but this is probably helpful for those who do, and definitely Yummly is not always accurate.

  5. Fantastic recipe, so simple and quick to prepare. I’ve made it many times and it always comes out perfectly!

  6. Pingback: 10 Deliciously Healthy Recipes with Chicken Thighs | Living Chirpy

  7. Great recipe! I made half thighs and half boneless skinless breasts. Both came out great and with the sauce spooned over the breasts were moist and delicious. Thanks for the kitchen shears trick. I never would have thought of it and it really makes a difference when the thighs are well trimmed.

  8. Another excellent recipe, Kalyn! We really enjoyed this for dinner last night and I'm looking forward to the little bit of leftovers for lunch today. Teresa in Texas

  9. Chicken thighs are so universal, everything goes with them Love it.

  10. Chicken thighs are the juiciest & tastiest part of the chicken, so that…along with the other ingredients, will surely make an incredibly tasting dish! Thanks for posting it.