Chicken and Mushrooms

6 standard portions

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Ingredients

• 3 tablespoons sherry vinegar
• 3 tablespoons extra virgin olive oil or avocado oil
• 2 tablespoons coconut aminos
• 1 tablespoon Red Boat fish sauce
• 1 tablespoon Dijon mustard
• 2½ teaspoons your favorite Nom Nom Paleo Spice blend or Diamond Crystal kosher salt, divided
• 3 pounds chicken thighs
• 1 pound mixed mushrooms cut into bite-sized pieces
• 2 large shallots thinly sliced
• 3 garlic cloves minced
• ¼ cup minced chives or minced Italian parsley

Method

1. Grab a large mixing bowl and make the marinade by whisking together the sherry vinegar, extra virgin olive oil, coconut aminos, fish sauce, dijon mustard, and 2 teaspoons of your favorite Nom Nom Paleo spice blend or Diamond Crystal kosher salt.
2. Add the chicken to the bowl and toss well to coat the chicken in the marinade. Cover the bowl and marinate in the fridge for at least an hour and up to a day.
3. When you’re ready to bake the chicken, heat the oven to 400°F on convection mode or 425°F conventional with the rack in the middle.
4. Toss the mushrooms, shallot, garlic, and remaining ½ teaspoon of Nom Nom Paleo spice blend or Diamond Crystal kosher salt in a 9×13 baking dish.
5. Place the chicken thighs on top of the mushrooms, skin-side down. Pour the marinade all over the chicken.
6. Bake in the oven for about 45 to 50 minutes total. At the 30 minute mark, flip the chicken thighs skin-side up. The chicken is ready when the skin has browned and the internal temperature in the thickest part of the meat reaches at least 175°F.
7. Top with minced chives or chopped parsley and enjoy!