Make sure to check out the video below!

Prep time: 15 minutes

Cook time: 40-60 minutes

Materials:

• 4 chicken thighs boneless/ skinless
• 2 cups sliced mushrooms
• 1 leak stalk sliced
• 4 tbs. olive oil
• 1/2 chicken broth
• 1/4 tsp. salt, separated in half
• 1/2 tsp. pepper, separated in half
• 1 tbs. turmeric
• 1 tsp. onion powder
• 1 tsp. paprika
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1 tbs. marjoram

Procedure:

1. Preheat your oven to 375 degrees.
2. In a medium sized skillet add in 2 tbs. olive oil and keeping the heat on medium add in the sliced leaks. Cook 2-3 minutes to soften the veggies and add in the sliced mushrooms. Season with 1/2 the salt and pepper and cook for an additional 2-3 minutes. You just want to soften the veggies a little and get the natural juices flowing. Remove the veggies from the pan and set aside.
3. In a large bowl combine the remaining salt and pepper, turmeric, onion powder, paprika, rosemary, thyme, basil, and marjoram. Coat both sides of the chicken with this mixture.
4. Using the same pan add the remaining 2 tbs. of oil. Keeping the heat on medium add in the chicken and cook 1-2 minutes on each side. You are not looking to cook the chicken all the way through you just want to sear the flavors of the rub into your chicken.
5. Taking a baking dish layer half the veggies on the bottom of the dish. Top the veggies with the chicken thighs, and finish that off with the remaining veggie mix.
6. Pour the chicken broth over the mixture and cover the dish with either aluminum foil or a cover.
7. Bake 35-45 minutes and ENJOY!