Chicken thighs with mushrooms

3		chicken legs 0.25 without skin
16  ounces		baby Portabella mushrooms
1		lg onion
1  teaspoon		olive oil
1  teaspoon		rosemary

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Wash and slice mushrooms. Slice onion into thin strips. Cut chicken leg quarters into thigh & drumstick pieces and remove skin.
Heat oil in skillet on medium-high heat. Season leg quarters with salt and pepper or seasoned salt. Braise chicken pieces in oil, turning frequently, for about ten minutes. Remove from pan and place in glass baking dish prepared with cooking spray. Preheat oven to 350 degrees.
Remove some of the oil from the cooking pan if desired. Saute onions for about 3 minutes, then add mushrooms and saute for an additional 5-7 minutes. Stir rosemary into onion/mushroom mixture and mix well. Put the vegetables over the chicken pieces in the glass pan.
Roast at 350 degrees for about 45 minutes until meat reaches internal temp of about 165 degrees.