Name: Baked Lemon Chicken Thighs with Mushroom Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Lemon juice - ¼ cup; Salt - 3 tablespoons; Rosemary garlic seasoning - 2 tablespoons; Dried oregano - 1 tablespoon; Chicken thighs - 8; Water, or as needed to cover - 8; Lemons, thinly sliced - 2; Light butter - ¼ cup; Olive oil - 2 tablespoons; Sliced mushrooms - 3 cups; Lemon juice - 1 tablespoon; Garlic powder - 1 pinch; Onion Powder - 1 pinch; Dried lemon peel - ½ teaspoon; All-purpose flour - 3 tablespoons; Chicken stock - 2 cups

Baked Lemon Chicken Thighs with Mushroom Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baked Lemon Chicken Thighs with Mushroom Sauce

1. Lemon juice - ¼ cup

2. Salt - 3 tablespoons

3. Rosemary garlic seasoning - 2 tablespoons

4. Dried oregano - 1 tablespoon

5. Chicken thighs - 8

6. Water, or as needed to cover - 8

7. Lemons, thinly sliced - 2

8. Light butter - ¼ cup

9. Olive oil - 2 tablespoons

10. Sliced mushrooms - 3 cups

11. Lemon juice - 1 tablespoon

12. Garlic powder - 1 pinch

13. Onion Powder - 1 pinch

14. Dried lemon peel - ½ teaspoon

15. All-purpose flour - 3 tablespoons

16. Chicken stock - 2 cups

How to cook deliciously - Baked Lemon Chicken Thighs with Mushroom Sauce

1. Stage

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.

2. Stage

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

3. Stage

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

4. Stage

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).

5. Stage

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.

6. Stage

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

7. Stage

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