1-Getting started: Begin by mixing the chicken with grated onion, mayonnaise, salt, and your favorite salt-free seasoning in a large bowl. Let it marinate in the fridge while you handle the mushroom stuffing.

2-Prepare the mushroom stuffing: Next, rinse and dry the mushrooms, then slice them and finely dice another half onion. Heat the olive oil in a pan over medium heat, add the mushrooms and diced onion, cover, and cook for 8 minutes while stirring occasionally to keep the mushroom liquid in. Season with salt and pepper, sprinkle in the flour, and whisk it all together.

3-Sauté the mixture: Sauté for about 30 seconds until the mixture thickens like gravy. Now, take each marinated chicken thigh, place it top side down, spread it out, and add a heaping tablespoon of the mushroom filling in the center. Fold the sides over the filling and put it folded side down in a baking pan.

4-Arrange and bake: Arrange the stuffed thighs in two 11×9-inch metal pans or similar glass dishes, making sure they’re not crowded and just barely touching. Sprinkle more salt-free seasoning on top, cover with foil, and bake at 350 degrees Fahrenheit for 1 hour. After that, remove the foil, drain about 75% of the liquid if you want to save it for gravy, and bake uncovered for another 15 minutes.

5-Finish cooking: Finish by broiling for 3-5 minutes until golden, then brush with olive oil before serving. This method, with a total prep time of around 30 minutes and cooking time of about 1 hour and 20 minutes, ensures juicy, flavorful results every time.