Baked Lemon Chicken Thighs with Mushroom Sauce
Description
Chicken thighs are brined in a mixture of lemon juice and savory seasonings to keep them super moist. Baked with layers of fresh lemon and served with a quick mushroom sauce, this meal is sure to impress.
Ingredients
•
1/4 cup lemon juice
•
3 tablespoons salt
•
2 tablespoons rosemary garlic seasoning
•
1 tablespoon dried oregano
•
8 chicken thighs
•
water, or as needed to cover
•
2 lemons, thinly sliced
•
1/4 cup light butter
•
2 tablespoons olive oil
•
3 cups sliced mushrooms
•
1 tablespoon lemon juice
•
1 pinch garlic powder
•
1 pinch onion powder
•
1/2 teaspoon dried lemon peel
•
3 tablespoons all-purpose flour
•
2 cups chicken stock
Directions
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.
2
Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
3
Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
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).
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.
6
Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
7
Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.