Baked Lemon Chicken Thighs with Mushroom Sauce

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 482 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 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).

Step 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.

Step 6

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

Step 7

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