Portobello Lemon Chicken

Rating: 3.91 stars
35 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3

From the maker of 'Greasy Chicken' comes my signature dish, the most requested and favored chicken, ever! The mushrooms and onions taste great after cooking in the lemon juice, and it is especially good when marinated ahead of time.

By Gary
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.

  • Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.

  • Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

Nutrition Facts

Per Serving:
327.5 calories; 33.2 g protein; 12.6 g carbohydrates; 97.1 mg cholesterol; 250.5 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

THERESA_M
Rating: 5 stars
04/30/2004
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! Read More
Helpful
(34)

Most helpful critical review

Karen Buckley
Rating: 3 stars
12/22/2003
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. Read More
Helpful
(5)
35 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
THERESA_M
Rating: 5 stars
04/30/2004
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! Read More
Helpful
(34)
BRIDESTEIN
Rating: 5 stars
12/14/2006
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! Read More
Helpful
(24)
LOVETOEAT2
Rating: 5 stars
03/15/2004
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. Read More
Helpful
(11)
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Karen Buckley
Rating: 3 stars
12/22/2003
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. Read More
Helpful
(5)
Ed.Dolanski
Rating: 5 stars
02/08/2008
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 Read More
Helpful
(5)
techstu63
Rating: 3 stars
06/23/2011
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. Read More
Helpful
(4)
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JESSICA1467
Rating: 3 stars
02/23/2006
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. Read More
Helpful
(4)
BLUEHERON1
Rating: 5 stars
01/17/2006
Absolutely delish. I added garlic (of course) emeril's seasoning and red pepper flakes - definitely a do-over! Read More
Helpful
(4)
IVOIRIENNE
Rating: 5 stars
06/24/2006
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. Read More
Helpful
(4)
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