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Baked Lemon Chicken Thighs with Mushroom Sauce

Baked Lemon Chicken Thighs with Mushroom Sauce

Name: Baked Lemon Chicken Thighs with Mushroom Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 4 h 70 min
Yield: 4 servings
Ingredients: ¼ cup lemon juice; 3 tablespoons salt; 2 tablespoons rosemary garlic seasoning; 1 tablespoon dried oregano; 8 chicken thighs; 3 cups 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

Rating: 4.47 stars

19 Ratings
16 Reviews
7 Photos

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.

By hoydenjen

Recipe Summary

prep:

20 mins

cook:

50 mins

additional:

4 hrs

total:

5 hrs 10 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

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Step 2

Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
Step 3

Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
Step 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).
Step 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.
Step 6

Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
Step 7

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

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

Per Serving:

482.2 calories; 35.2 g protein; 16.5 g carbohydrates; 134.4 mg cholesterol; 5918.1 mg sodium. Full Nutrition

Reviews (16)

Most helpful positive review

Cammy Kinstedt

08/30/2013

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 chicken I realized that I forgot to put the oregano in the brine. Oops! When the cooking time was done the chicken looked a little too white for me and since I like crisp skin I decided to broil the chicken. I broiled it for about 5 minutes and I achieved what I wanted. To keep my carb count down I substituted one tablespoon of corn starch for the flour in the sauce. Armando my better half (?) rated this recipe a 9 out of ten. He does not rate very many meals this high. All in all a very good dinner that will grace my kitchen table again. Read More

Helpful

(12)

Most helpful critical review

Eileen

06/01/2020

needed more flavor. Read More

19 Ratings

5 star values: 11
4 star values: 6
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Cammy Kinstedt

08/29/2013

Helpful

(12)

Mnslugbug

11/09/2013

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 make again. Read More

Helpful

(5)

Kwalton

10/24/2015

This was an excellent recipe. We made it exactly according to the recipe. I would definitely make it again. Read More

Helpful

(2)

Leonard Eisenstein

05/21/2015

NO WATER parsley. no oregano NO BRINING Read More

Helpful

(1)

benzini

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. Read More

D.G.

04/15/2017

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 thighs (keep them with the chicken in the baking dish but not on top) then baste each thigh with the pan juices and bake another five minutes or so you end up with rich golden brown crispy skin that not only looks better but tastes better too! (Because I'm on a low sodium diet I omitted the salt entirely used a little more garlic powder than the recipe called for (I didn't have "rosemary garlic seasoning" so I used rosemary and garlic powder combined) and marinated the chicken overnight. Between the lemon juice seasoning herbs and long marinating time it still had enough flavor (for me at least) without even needing the salt.) Read More

Marcia

03/13/2017

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 delicious. I discarded the marinade as indicated. There was no indication of whether to bake covered or uncovered so I covered my baking pan with aluminum foil. There was about a half cup of liquid pan drippings when it was done and I made the mistake of using the pan drippings to steam the kale in my vegetable side dish... this made the kale way to salty and lemony and ruined it (I was able to salvage it by rinsing it and reheating it in the microwave but it wasn't edible without doing this). So I recommend making sure you drain the chicken well and throw out the pan drippings. And if you don't cook covered you likely won't have any pan drippings and all that salt that doesn't wash off the chicken will likely make it too salty so it probably either needs to be baked covered or have some water added to insure there is sufficient liquid to remove some of the salt from the chicken. While good enough to enjoy once this recipe just isn't one that merits trying again. Read More

Chad N Anna Bell

11/11/2018

I didn t have any rosemary garlic seasoning so I threw in rosemary and garlic which came out nice. Family loved it! Read More

Kaitlin

04/28/2020

My family really enjoyed this chicken dish! I marinated the chicken overnight and baked it the next day. It was super tender and just fell off the bone. The gravy came out just perfectly with all those wonderful mushrooms. I improvised with the rosemary garlic seasoning using garlic power and dried rosemary which was fine. Brown rice is a nice compliment to this dish. Read More

Eileen

06/01/2020

needed more flavor. Read More

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Nutritional Information

Baked Lemon Chicken Thighs with Mushroom Sauce

Servings Per Recipe: 4
Calories: 482.2

% Daily Value *

protein: 70 %

carbohydrates: 5 %

exchange other carbs:

dietary fiber: 16 %

sugars:

fat: 51 %

saturated fat: 50 %

cholesterol: 45 %

vitamin a iu: 14 %

niacin equivalents: 129 %

vitamin b6: 34 %

vitamin c: 91 %

folate: 10 %

calcium: 8 %

iron: 18 %

magnesium: 16 %

potassium: 18 %

sodium: 237 %

thiamin: 22 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.