Lemon Roasted Chicken Thighs with Chanterelles
Infuse your weeknight dinner routine with bold, vibrant flavors by trying this Lemon Roasted Chicken Thighs with Chanterelles recipe. Featuring golden, crispy-skinned, bone-in chicken thighs nestled alongside tender chanterelle mushrooms, this dish is elevated with the brightness of fresh lemon slices, fragrant thyme, and rosemary. The pan sauce, enriched with chicken broth and a touch of melted butter, brings a luscious, velvety finish to the dish, while the skillet-to-oven method ensures perfectly roasted, juicy chicken every time. Ready in under an hour and ideal for serving four, this one-pan wonder promises minimal cleanup and maximum flavor. Perfect for when you’re craving a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 250 grams chanterelle mushrooms
- 2 pieces lemons
- 3 tablespoons olive oil
- 4 garlic cloves
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 120 milliliters chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken thighs generously on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin side down in the skillet and cook for 5-7 minutes until the skin is golden and crispy. Flip the thighs and cook for an additional 2 minutes. Remove the chicken from the skillet and set it aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chanterelle mushrooms and cook for 4-5 minutes, stirring occasionally, until they are lightly browned.
Slice one lemon into thin rounds and zest the second lemon. Add the lemon slices, lemon zest, garlic cloves (lightly smashed but left whole), thyme, and rosemary to the skillet with the mushrooms. Stir to combine.
Deglaze the skillet by pouring in the chicken broth and scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin side up, nestled among the mushrooms and lemon slices.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and add 2 tablespoons of unsalted butter, letting it melt into the pan sauce. Baste the chicken and mushrooms with the buttery sauce.
Serve the chicken thighs hot, topped with the roasted chanterelles, lemon slices, and any pan juices. Garnish with additional thyme or rosemary if desired.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 0.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
