Delicious simple recipe - my husband loved it! I used boneless skinless chicken breasts to cut out the fat so to compensate I marinated the chicken in lemon juice for several hours and added a few tbs of water to the bottom of the pan so the mushrooms wouldn't dry out. I also spread each chicken breast with about 1/4 tsp chicken base for extra flavor. During the last 8-10 minutes I added some zucchini chunks and tossed with the mushrooms and onions. The result - a complete meal right out of the oven! Next time I think I'll try using fresh garlic cloves instead of the powder. Thanks for a great recipe!
Delicious simple recipe - my husband loved it! I used boneless skinless chicken breasts to cut out the fat so to compensate I marinated the chicken in lemon juice for several hours and added a few tbs of water to the bottom of the pan so the mushrooms wouldn't dry out. I also spread each chicken breast with about 1/4 tsp chicken base for extra flavor. During the last 8-10 minutes I added some zucchini chunks and tossed with the mushrooms and onions. The result - a complete meal right out of the oven! Next time I think I'll try using fresh garlic cloves instead of the powder. Thanks for a great recipe!
This was absolutely delicious thank you so much! We eat chicken thighs at least once a week and this recipe is definietly going into the rotation. I did not change any of the ingredients however I did alter the prep to make this dish more flavorful. First I season the bottom of the thighs. Then I place them skin side up in the dish and peel back the skin completely but leaving it attached along one edge. Then I season the bare meat with the spices and lemon juice. Replace the skin into its original position drizzle each piece with a little olive oil and massage into the skin with your fingers. Bake at 375 for 1 hour and you won't have to mess with turning or broiling - just walk away. Your skin will be nicely crispy and the chicken will be moist and tasty!
I have made this recipe with portobello mushrooms and also with white mushrooms Both ways were excellent and my family loves this recipe. However I only used one lemon as two large ones overpowered the dish.
The chicken was good but the mushrooms (in my opinion) were ruined by being cooked in the chicken fat that drips out of the chicken. If I did it over I'd cook them separately.
Great chicken Used chicken thighs cut to one lemon and shaved the zest before squzing the juce lemon pepper season salt and garlic salt. EVOO on chicken before spices 1 hr 350
I tried to make this without the skin to save calories but I don't think it was the same. I found the chicken was flavorful but not the veggies. It was entirely edible but unless I make it with the skin I probably won't make it again.
I was somewhat disappointed in this overall. I followed the recipe exactly as written and it never picked up any real flavor from any of the ingredients just kinda blah. Nobody in the family really cared for it. It may need some additional seasoning to perk it up. It was very easy however.
Absolutely delish. I added garlic (of course) emeril's seasoning and red pepper flakes - definitely a do-over!
Truly enjoyable! I used bone-in chicken breasts. I marinated them for a couple of hours first with the lemon juice minced garlic and a couple of tablespoons of zesty Italian dressing I had left in a bottle. I also removed the skin from the chicken since I wanted to reduce the fat and several people said leaving it on made the mushrooms taste odd. My husband isn't a big fan of portobellas and he cleaned his plate! The lemon is strong so some may want to reduce the amount used--I loved it with the strong citrus flavor.
