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

Directions

  • 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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  • 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.

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

482.24 calories; 35.18 g protein; 16.53 g carbohydrates; 33 g fat; 134.45 mg cholesterol; 5918.13 mg sodium.Full Nutrition


Reviews (13)

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Most helpful positive review

08/29/2013
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 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.
(12)

Most helpful critical review

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.
16 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 5
  • 3 Rating Star 1
08/29/2013
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 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.
(12)
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.
(5)
10/24/2015
This was an excellent recipe. We made it exactly according to the recipe. I would definitely make it again.
(1)
05/21/2015
NO WATER parsley. no oregano NO BRINING
(1)
02/02/2016
I made it exactly as written and it was very good. The next time I will probably reduce the amount of oregano as I personally do not care for its flavor and would rather not "taste" the oregano in a dish. You can make the chicken without the mushroom gravy and it has a unique flavor. The addition of the gravy completely changes the flavor of the chicken. The mushroom gravy is so good you might want to eat it with a spoon.
08/03/2017
Only thing I added was lots of garlic It was even wonderful the next day
12/04/2016
Absolutely great recipe. I didn't have onion powder so I added minced onion. I wonder if shallots would have been a better choice. I'll for sure make thins again.
03/09/2018
great recipe.
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!