Lemon Roasted Chicken Thighs With Chanterelles

Total Time
Prep 10 mins
Cook 20 mins

Whole Foods.

Ingredients Nutrition


  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 sauté pan over medium heat. Add mushrooms and sauté 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 400°F 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.
Most Helpful

This dish was so rich and luxurious and delicious! My French friend went mushroom picking and gave me a big bowl of chanterelles and this was the perfect dish for them. I made it a little easier by skipping the sauteing of the mushrooms and pancetta ahead of time. I just sprinkled them on top of the chicken. I also did not drain the marinade from the chicken. I let everything cook in it to make a wonderful sauce. I picked the leftover chicken from the bone and used it with the leftover sauce, mushrooms and pancetta over pasta the next day for lunch. So good!

mommycook June 30, 2008