Baked Lemon Chicken Thighs with Mushroom Sauce recipe

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Ingredients

¼ cup lemon juice
3 tablespoons salt
2 tablespoons rosemary garlic seasoning
1 tablespoon dried oregano
8 chicken thighs
water, or as needed to cover
2 lemons, thinly sliced
¼ cup light butter
2 tablespoons olive oil
3 cups sliced mushrooms
1 tablespoon lemon juice
1 pinch garlic powder
1 pinch onion powder
½ teaspoon dried lemon peel
3 tablespoons all-purpose flour
2 cups chicken stock

Nutrition Info

482.2 calories
carbohydrate: 16.5 g
cholesterol: 134.4 mg
fat: 33 g
fiber: 4 g
protein: 35.2 g
saturatedFat: 10 g
servingSize: -
sodium: 5918.1 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add chicken and enough water to cover, stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.

  2. Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.

  3. Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices, top chicken thighs with remaining lemon slices.

  4. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  5. Melt light butter with olive oil in a skillet over medium heat, cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and dried lemon peel in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes.

  6. Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid, shake well. Pour mixture into mushrooms.

  7. Increase heat to medium high, simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.

Recipe Yield

4 servings

Recipe Note

A great chicken recipe that is moist, tastes fresh, and has a fantastic mushroom sauce! The sauce uses my mother's secret to never lumpy sauce/gravy...mixing the stock with the flour before adding it to the pan. This is a fail-proof method that has served me well over the years.

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