Chicken with Shiitake Mushrooms, Lemon and Parsley One-Tray Dinner

Main Dish, One Pot Dishes, Power Lunches
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Chicken with Shiitake Mushrooms, Lemon and Parsley One-Tray Dinner

Mushrooms are the only natural source of vitamin D and a study by the American Society for Nutrition found that mushrooms promote immune functions by increasing production of antiviral proteins. Shiitake are really delicious, and they taste particularly divine in this, always fool-proof, oven roasted lemon and parsley chicken one-tray recipe.

prep time: 15 minscook time: 35 minstotal time: 50 mins

ingredients:

2 lbs. skinless, boneless chicken thighs
sea salt and black pepper
1/2 cup TSIG Extra Virgin Olive Oil
1 medium organic lemon, juiced
6-8 thyme sprigs
1 lb. Shiitake mushrooms cleaned, stemmed and halved if too large
1 organic lemon sliced
1 teaspoon sherry vinegar
2 large cloves of garlic, smashed
2 teaspoons thyme leaves
1/2 cup chopped parsley
2 tablespoons sherry vinegar
extra lemon slices and parsley for garnish

instructions

1. Preheat the oven at 450F. Line a thick rimmed oven tray with parchment. Season the chicken on both sides with salt and pepper then place on the lined oven tray. Drizzle the chicken with 2 tablespoons of olive oil and half of the lemon juice and add the thyme sprigs.

2. Place the chicken in the oven for 5 to 7 minutes or until the chicken begins to brown, then pull out of the oven.

3. Meanwhile in a medium bowl, toss the cleaned mushrooms with the lemon slices and two tablespoons of the olive oil, one teaspoon of the sherry vinegar, the garlic and the thyme, then scatter around the browned chicken. Roast for about 30 to 35 minutes, until the chicken is cooked through and the mushrooms are browned at the edges.

4. While the chicken is cooking, mix the remaining olive oil with the 1/2 a cup of parsley the 2 tablespoons of vinegar. Season the sauce with salt.

5. When ready to serve, squeeze the remaining half of the lemon on the chicken then spoon some of the parsley sauce on top of the chicken and mushrooms. Serve with the remaining sauce. Garnish with lemon and extra parsley.

NOTES:

We adore Shiitake. Of course fresh porcini would  make a wonderful substitute. We have also used marsala instead of the sherry vinegar for a slightly sweeter finish.

Dee LawrenceComment