Lemon Roasted Chicken Thighs With Chanterelles

Whole Foods.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  boneless skinless chicken thighs
• 1  large lemon, juice and zest of
• 1  medium shallot, diced
• 2  tablespoons white wine
• 1 1⁄2 tablespoons extra virgin olive oil, divided
• 1 1⁄2 cups  chanterelle mushrooms
•  sea salt, to taste
•  cracked black pepper, to taste
• 1⁄4 cup  diced pancetta
• 1⁄2 medium red onion, cut in wedges through the root
• 4  golden potatoes or 4  new potatoes, cut in large chunks
• 4  sprigs fresh thyme

Directions

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.