Mushrooms add such a nice rich flavor to the simplest of dishes.
Source: Christina Stanley Salerno (Everyday with Rachael Ray Magazine)
8 Chicken Thighs
2 tbsp olive oil
1 tsp fresh thyme
Salt and pepper
8 oz mushrooms, halved
1 onion, coarsely chopped
1 (10 oz) package frozen peas
Position a rack in the upper third of the oven and preheat to 400 degrees. On a rimmed baking sheet, toss the chicken with 1 tbsp oil, thyme and 1/2 tsp salt and pepper; roast for 20 minutes.
Meanwhile, in a medium bowl, combine the mushrooms, onions, peas and the remaining 1 tbsp oil; season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.
Brussels sprouts- simmer for 8 minutes prior to roasting.