Lemony chicken thighs roasted with red onions, golden potatoes, thyme sprigs and chanterelle mushrooms make a pleasing early autumn dinner. If chanterelles aren't in season, substitute another wild mushroom or cremini. Feel free to add other vegetables, such as chunks of sweet potato or wedges of fennel, to the mix.
Home » Recipes » 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.
Per Serving:500 calories (160 from fat), 18g total fat, 4g saturated fat, 105mg cholesterol, 360mg sodium, 51g carbohydrates, (5 g dietary fiber, 6g sugar), 35g protein.
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