Baked Lemon Chicken Thighs with Mushroom Sauce

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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).'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.'}

📊 Nutrition Facts

Per serving (4 servings total)