"A great chicken recipe that is moist, tastes fresh, and has a fantastic mushroom sauce! The sauce uses my mother's secret to never lumpy sauce/gravy...mixing the stock with the flour before adding it to the pan. This is a fail-proof method that has served me well over the years." — hoydenjen
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rosemary garlic seasoning
water, or as needed to cover
lemons, thinly sliced
dried lemon peel
This was a very good recipe. There is a strong lemon flavor, but it was not overpowering. I followed the recipe to the letter for the most part, but when I was getting ready to cook the chicken, I realized that I forgot to put the oregano in the brine. Oops!
When the cooking time was done, the chicken looked a little too white for me and since I like crisp skin, I decided to broil the chicken. I broiled it for about 5 minutes and I achieved what I wanted.
To keep my carb count down, I substituted one tablespoon of corn starch for the flour in the sauce.
Armando, my better half (?) rated this recipe a 9 out of ten. He does not rate very many meals this high. All in all, a very good dinner that will grace my kitchen table again.
Awesome and easy recipe! My family lived the flavor and the easy mushroom gravy can easily be used for other meats. We served this with garlic mashed potatoes and a vegetable. Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Lemon Chicken Thighs with Mushroom Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 297
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