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My review
Baked Lemon Chicken Thighs with Mushroom Sauce
2
hoydenjen
"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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Ingredients
5 h 10 m servings 482Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
- Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
- 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).
- 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.
- Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
- Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.
Footnotes
- Cook's Note:
- You could just use another lemon in the sauce instead of the lemon juice and dried lemon zest, but I tend to forget to buy a third lemon.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
8/29/2013
This was a very good recipe. There is a strong lemon flavor, but it was not overpowering. I followed the recipe to the letter for the most part, but when I was getting ready to cook the chicke...
Most helpful critical review
3/13/2017
I made this exactly per the recipe, and it was good. It was lemony, but not overpowering, and the other spices were fine too. Just no wow factor, and while satisfying, I would not say that it's...
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8/29/2013
This was a very good recipe. There is a strong lemon flavor, but it was not overpowering. I followed the recipe to the letter for the most part, but when I was getting ready to cook the chicke...
11/9/2013
Awesome and easy recipe! My family lived the flavor and the easy mushroom gravy can easily be used for other meats. We served this with garlic mashed potatoes and a vegetable. Will definitely ma...
10/24/2015
This was an excellent recipe. We made it exactly according to the recipe. I would definitely make it again.
8/2/2017
Only thing I added was lots of garlic It was even wonderful the next day
4/15/2017
Perfect! Easy and flavorful! Great recipe to serve when expecting company for dinner! One Suggestion: Toward the end of baking, if you move the lemon slices that have been covering the chicken...
3/13/2017
I made this exactly per the recipe, and it was good. It was lemony, but not overpowering, and the other spices were fine too. Just no wow factor, and while satisfying, I would not say that it's...
12/31/2016
We made this tonight, it was very good, a little heavy on the salt though so you may want to use half the amount.