Shiitake Mushrooms, Chicken and Lemon, 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.

Shiitake Mushrooms, Lemon, Chicken, One-Tray Dinner

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• CourseMain Dish, One Pot Dishes, Power Lunches

Servings	Prep Time
4-6 people	15 minutes

Cook Time

30-35 minutes

Servings Prep Time 4-6 people 15 minutes

Cook Time 30-35 minutes

Shiitake Mushrooms, Lemon, Chicken, One-Tray Dinner Yum Print Recipe CourseMain Dish, One Pot Dishes, Power Lunches Servings Prep Time 4-6 people 15 minutes Cook Time 30-35 minutes Servings Prep Time 4-6 people 15 minutes Cook Time 30-35 minutes

Ingredients

• 2 lbs. skinless, boneless chicken thighs
• sea salt and black pepper
• 1/2 cup 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 tsp. sherry vinegar
• 2 large cloves of garlic, smashed
• 2 tsp. thyme leaves
• 1/2 cup chopped parsley
• 2 tbsp. sherry vinegar
• extra lemon slices and parsley for garnish

Servings: people

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.

Recipe Notes

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

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