Lemon Chicken Thighs with a Savory Mushroom Sauce

Ingredients

• ¼ cup lemon juice
• 3 tablespoons salt
• 2 tablespoons rosemary garlic seasoning
• 1 tablespoon dried oregano
• water, or as needed to cover
• 2 lemons, thinly sliced
• ¼ cup light butter
• 2 tablespoons olive oil
• 3 cups sliced mushrooms
• 1 pinch garlic powder
• 1 pinch onion powder
• ½ teaspoon dried lemon peel
• 3 tablespoons all-purpose flour
• 2 cups chicken stock

Step 1

In a large bowl, mix together the lemon juice, salt, rosemary garlic seasoning, and oregano. Add the chicken and enough water to cover it, then give everything a good stir. Cover the bowl and pop it in the fridge for at least 4 hours, or even overnight if you have the time. When you’re ready, drain the chicken and get rid of the lemony marinade.

Step 2

Heat your oven to 400°F (200°C) and line a big baking dish with foil. Spread half of the lemon slices on the bottom, then lay the chicken thighs on top. Finish by placing the rest of the lemon slices over the chicken.

Step 3

Bake the chicken for about 30 to 40 minutes, or until it’s cooked through and no longer pink near the bone. You can check with a meat thermometer—it should read 165°F (74°C).

Step 4

While the chicken is baking, melt some light butter with olive oil in a skillet over medium heat. Toss in the mushrooms along with a tablespoon of lemon juice, garlic powder, onion powder, and dried lemon peel. Cook, stirring often, until the mushrooms are nicely browned and soft, about 5 to 8 minutes.

Step 5

In a jar with a tight lid, combine the chicken stock and flour, then give it a good shake until smooth. Pour this mixture into the skillet with the mushrooms.

Step 6

Turn the heat up to medium-high and let the sauce simmer until it thickens, which should take around 10 minutes. Serve the mushroom sauce spooned over the chicken and enjoy!