T hese tender and juicy Sheet Pan Chicken Thighs with roasted peppers, mushrooms and onions is a super easy recipe that uses ...

Ingredients for preparation: 6-8 chicken thighs 1/2 lb Champignons (about 250 gr) 1/4 lb cheese (120 g) 1 onion teaspoon of paprika 3 cloves of garlic olive oil a stick of butter Half a teaspoon ...

Add 5 chicken thighs, skin sides down. Sprinkle the non-skin sides generously with salt and pepper. Cook for 5 to 6 minutes, or until the skins turn golden brown.

Meanwhile, heat the oil in a large, nonstick skillet. Add the shiitake, salt and pepper; cook over moderately high heat for 4 minutes. Add the scallions and cook over moderate heat for 5 minutes.

Fajitas are easy to make, endlessly customizable and a healthy dinner option. This chicken fajita recipe won't disappoint.

2 yellow onions, diced. 10 ounces mushrooms of choice, cut or broken into small pieces, see Note. ... black pepper and cayenne. Press each chicken thigh into the mixture, ...

Season the chicken with salt and pepper. Add 10 of the thighs to each skillet, skin side down. Cook over moderately high heat, turning once, until the chicken is golden brown, about 12 minutes.

Remove onions and mushrooms to a platter and keep warm. Over medium-high heat, add 1 tablespoon olive oil to the pan. Add chicken thighs, reserving any remaining marinade.

Add the mushrooms and cook, stirring, until lightly browned, about 3 to 4 minutes. Transfer to a plate. Add remaining 1 tablespoon oil and onions and cook, stirring, until soft, about 5 to 6 minutes.

Add onion and cook until softened, 3 to 4 minutes. Add mushrooms and cook on high heat, stirring occasionally, until softened and juices have released. Add garlic and thyme; cook on medium-high ...

Directions. Preheat oven to 450 degrees. In a large bowl, combine tomatoes, onion, garlic, olive oil, Aleppo pepper, herbs and 1 teaspoon salt and toss until well combined.