Italian Roasted Chicken Thighs

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Ingredients:

Chicken thighs

Vidalia onions

Button mushrooms

White wine

Cider vinegar

Olive oil

Salt & pepper

Onion powder

Paprika

Minced garlic

Oregano

Ketchup

Directions:

Create the marinade using the last eight ingredients

Throw the thighs in a ziploc bag and add the marinade.

Keep in fridge for at least 24 hours.

Heat up the cast iron skillet using med-high heat

Add the chicken skin side down and cook for 6 minutes.

Flip the chicken and deglaze the pan using the white wine.

Add the olive oil coated mushrooms and onions.

Roast at 425 for 30 minutes.

Enjoy!