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Preheat oven to 350F/180C.
Trim chicken thighs, removing the skin and as much of the fat as you prefer, including the pocket of hidden fat on the back side of each thigh. (I do that with kitchen shears (affiliate link), which is much easier than using a knife.) Season thighs well on both sides with salt and pepper. I used Vege-Sal (affiliate link).
Heat large frying pan over medium-high heat, add a little olive oil, and brown chicken very well on both sides. Don’t rush this step, I browned my chicken for about 10 minutes
Remove chicken from frying pan and place in glass casserole dish.
Pour out most of the fat from the pan if it seems like a lot, then put onions in and cook 2 minutes. Add mushrooms and cook about 5 minutes more or until the liquid is evaporated. Mix in ground rosemary or minced fresh rosemary.
Put partly-cooked mushrooms and onions over chicken pieces.
Roast 35-45 minutes, until chicken and veggies are done and your house is smelling delightfully of rosemary.
Serve hot, with any juice from the dish spooned over the chicken.