Savory Lemon Chicken Thighs in Creamy Mushroom Sauce Recipe

Step 1

In a spacious bowl, mix 1/4 cup of tangy lemon juice, a pinch of salt, fragrant rosemary garlic seasoning, and aromatic oregano. Add the chicken and enough water to submerge it completely; stir thoroughly. Let the chicken marinate in the refrigerator for at least 4 hours, or better yet, overnight. Once marinated, discard the lemon juice brine.

Step 2

Heat your oven to a toasty 400 degrees F (200 degrees C) and prepare a large baking dish by lining it with shiny aluminum foil.

Step 3

Arrange a bed of lemon slices at the bottom of the baking dish. Place the chicken thighs on top of the lemon slices, and then crown the chicken thighs with the remaining lemon slices.

Step 4

Bake the chicken in the preheated oven until it is perfectly cooked through, with no pink near the bone and clear juices, which should take around 30 to 40 minutes. To be sure, use an instant-read thermometer near the bone; it should show 165 degrees F (74 degrees C).

Step 5

In a skillet over medium heat, melt a dab of light butter along with some olive oil. Sauté a mix of earthy mushrooms, a tablespoon of zesty lemon juice, garlic powder, onion powder, and a sprinkle of dried lemon peel in the sizzling butter-oil combo until the mushrooms turn a delicious golden brown and become tender, which takes about 5 to 8 minutes.

Step 6

While the mushrooms cook, prepare a blend of chicken stock and flour in a jar with a secure lid. Shake vigorously to combine. Pour this mixture over the mushrooms in the skillet.

Step 7

Turn up the heat to medium-high and let the mushroom sauce simmer until it thickens, which should take roughly 10 minutes. Serve this flavorful mushroom sauce alongside the succulent chicken for a delightful meal.