Baked Chicken Thighs with Lemon and Mushroom Sauce

Ingredients 0/14

Step 1

Mix the lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add the chicken thighs and pour in enough water to cover them. Give everything a good stir, cover the bowl, and pop it in the fridge for at least 4 hours or overnight to marinate. When ready, drain off the lemon brine and discard it.

Step 2

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

Step 3

Bake the chicken for about 30 to 40 minutes, until the meat is no longer pink near the bone and the juices run clear. If you have a meat thermometer, it should read 165°F (74°C).

Step 4

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

Step 5

In a separate jar or small bowl, combine the chicken stock and flour. Shake or whisk it well until smooth, then pour this mixture into the skillet with the mushrooms.

Step 6

Turn the heat up to medium-high and let the sauce simmer, stirring occasionally, until it thickens—this should take around 10 minutes. Serve the chicken thighs topped with the warm mushroom sauce.