Roasted Lemon Chicken Thighs with Chanterelles
- 2 tablespoons white wine
- 1 1/2 tablespoon extra-virgin olive oil, divided
- 1 shallot, chopped
- 1 lemon, Zest and juice of
- 8 boneless, skinless chicken thighs
- 1 1/2 cup chanterelle mushrooms
- 1/4 teaspoon fine sea salt
- 1/4 cup diced pancetta
- 4 golden or new potatoes, cut into chunks
- 4 sprigs fresh thyme
- 1/2 red onion, cut in wedges
- 1/8 teaspoon ground black pepper
Whisk together wine, 1/2 tablespoon of the oil, shallots, and lemon zest and juice in a wide, shallow dish.
Place chicken thighs in dish and turn to coat.
Cover and refrigerate for 2 hours, or up to overnight.
Heat remaining olive oil in a large skillet over medium heat.
Add mushrooms and cook until they start to release their juices, about 4 minutes.
Season with salt and pepper.
Remove mushrooms from pan and set aside.
Add pancetta to the same skillet and brown over medium heat, about 5 minutes.
Set aside with mushrooms.
Preheat the oven to 400°F.
Strain liquid from chicken, reserving the shallots and lemon zest and discarding the liquid.
Place chicken, shallots, lemon zest, potatoes, thyme, onions, and reserved mushrooms and pancetta in a roasting pan.
Stir lightly to combine ingredients.
Roast for 15 minutes.
Cover and continue cooking 25 to 30 minutes, basting occasionally, until juices run clear when a piece of chicken is pierced with a knife. Serve immediately.
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- 2 tablespoons white wine
- 1 1/2 tablespoon extra-virgin olive oil, divided
- 1 shallot, chopped
- 1 lemon, Zest and juice of
- 8 boneless, skinless chicken thighs
- 1 1/2 cup chanterelle mushrooms
- 1/4 teaspoon fine sea salt
- 1/4 cup diced pancetta
- 4 golden or new potatoes, cut into chunks
- 4 sprigs fresh thyme
- 1/2 red onion, cut in wedges
- 1/8 teaspoon ground black pepper