Shiitake Mushrooms, Lemon, Chicken, One-Tray Dinner
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Shiitake Mushrooms, Lemon, Chicken, One-Tray Dinner
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| Servings | Prep Time |
| 4-6people | 15minutes |
| Cook Time |
| 30-35minutes |
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Ingredients
- 2lbs. skinless, boneless chicken thighs
- sea salt and black pepper
- 1/2cup extra virgin olive oil
- 1medium organic lemon, juiced
- 6-8 thyme sprigs
- 1lb. Shiitake mushroomscleaned, stemmed and halved if too large
- 1 organic lemon sliced
- 1tsp. sherry vinegar
- 2large cloves of garlic, smashed
- 2 tsp. thyme leaves
- 1/2cup chopped parsley
- 2tbsp. sherry vinegar
- extra lemon slices and parsley for garnish
Instructions
- 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.
- Place the chicken in the oven for 5 to 7 minutes or until the chicken begins to brown, then pull out of the oven.
- 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.
- 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.
- 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.