Name: Paleo Chicken and Cherry Tomato Casserole Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
Ingredients: 4 Tablespoons of avocado oil (30 ml), to cook with; 8 chicken thighs (with skin on) (1.2 kg); 1 medium onion (110 g), peeled and sliced; 3 cloves of garlic (9 g), peeled and chopped; 1 Tablespoon of fresh rosemary (3 g), chopped; 30 white button mushrooms (300 g), halved; 30 cherry tomatoes (510 g); Salt and freshly ground black pepper

Ingredients

4 Tablespoons of avocado oil (30 ml), to cook with
8 chicken thighs (with skin on) (1.2 kg)
1 medium onion (110 g), peeled and sliced
3 cloves of garlic (9 g), peeled and chopped
1 Tablespoon of fresh rosemary (3 g), chopped
30 white button mushrooms (300 g), halved
30 cherry tomatoes (510 g)
Salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F (200°C).
Add avocado oil to a large frying pan and cook the chicken thighs. Cook with the skin-side down until it’s browned and crispy. Then turn the chicken thighs around and cook for a few minutes more. Place chicken thighs into a large baking dish. Keep the oil in the frying pan.
Add the onions, garlic, and chopped rosemary to the frying pan with the leftover fat. Cook on moderate heat until the onions are soft. Add in the mushrooms for a few minutes and then add everything to the baking dish with the chicken.
Place the dish into the oven for 20 minutes.
In the meantime, drizzle a little olive oil over the cherry tomatoes.
Open the oven and remove the dish. Place the cherry tomatoes into the dish, then return the dish to the oven for an additional 5 minutes.
Season with salt and freshly ground black pepper, as well as additional rosemary sprigs and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 567
Sugar: 6 g
Fat: 42 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 35 g