Balsamic-Roasted Chicken Thighs with Portobellos & Shallots

Position rack in upper third of oven; preheat to 425°F.

Remove stems from mushrooms and discard or reserve for another use. Using a spoon, scrape out and discard the dark gills from the underside of the mushroom caps. Cut the caps into 1/2-inch slices. 

Stir 2 tablespoons oil, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the mushrooms and shallots; toss to coat. Arrange in a single layer on one side of a large rimmed baking sheet. Stir the remaining 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper together in the same bowl. Add chicken and toss to coat. Place the chicken on the empty side of the baking sheet. Roast until the chicken is just cooked through and the vegetables are tender, 18 to 20 minutes.

Remove the pan from the oven. Turn broiler to high. Turn the chicken and the vegetables, then brush with balsamic glaze. Broil until browned in spots and the glaze is bubbling, 3 to 5 minutes. Sprinkle with parsley before serving, if desired.