Lemon Roasted Chicken Thighs With Chanterelles

Name: Lemon Roasted Chicken Thighs With Chanterelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless skinless chicken thighs; 1 large lemon, juice and zest of; 1 medium shallot, diced; 2 tablespoons white wine; 1 1/2 tablespoons extra virgin olive oil, divided; 1 1/2 cups chanterelle mushrooms; sea salt, to taste; cracked black pepper, to taste; 1/4 cup diced pancetta; 1/2 medium red onion, cut in wedges through the root; 4 golden potatoes or 4 new potatoes, cut in large chunks; 4 sprigs fresh thyme

Servings: persons

8 boneless skinless chicken thighs
1 large lemon, juice and zest of
1 medium shallot, diced
2 tablespoons white wine
1 1/2 tablespoons extra virgin olive oil, divided
1 1/2 cups chanterelle mushrooms
sea salt, to taste
cracked black pepper, to taste
1/4 cup diced pancetta
1/2 medium red onion, cut in wedges through the root
4 golden potatoes or 4 new potatoes, cut in large chunks
4 sprigs fresh thyme

1
Mix together lemon zest and juice, shallot, wine and 1/2 tablespoon of olive oil. Place chicken thighs in a shallow dish and pour lemon juice mixture over them. Cover and refrigerate for 2 to 12 hours.
2
Heat remaining olive oil in a saute pan over medium heat. Add mushrooms and saute until they start to release their juices, about 4 minutes. Season with salt and pepper. Remove mushrooms from pan and set aside.
3
Add pancetta to mushroom pan and brown over medium heat, about 5 minutes. Set aside with mushrooms.
4
Preheat oven to 400u00b0F Strain the liquid from the chicken, reserving the shallots and lemon zest and discarding the liquid. Place chicken, shallots, lemon zest, onion, potatoes, thyme, mushrooms and pancetta in a roasting pan. Stir lightly to combine ingredients.
5
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.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 boneless skinless chicken thighs, 1 large lemon, juice and zest of, 1 medium shallot, diced, 2 tablespoons white wine, and more.

Yes, Lemon Roasted Chicken Thighs With Chanterelles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!