Great chicken, Used chicken thighs cut to one lemon and shaved the zest before squzing the juce, lemon pepper, season salt and garlic salt. EVOO on chicken before spices, 1 hr 350

well, the chicken is STILL cooking, after an hour...I'm afraid to eat it...I'll revise once I start eating the rubbery mass...

This was absolutely delicious, thank you so much! We eat chicken thighs at least once a week and this recipe is definietly going into the rotation. I did not change any of the ingredients, however I did alter the prep to make this dish more flavorful. First I season the bottom of the thighs. Then I place them skin side up in the dish and peel back the skin completely but leaving it attached along one edge. Then I season the bare meat with the spices and lemon juice. Replace the skin into its original position, drizzle each piece with a little olive oil and massage into the skin with your fingers. Bake at 375 for 1 hour and you won't have to mess with turning or broiling - just walk away. Your skin will be nicely crispy and the chicken will be moist and tasty!

This is really good. I embellished the recipe just a bit by adding shallots, fresh thyme and marinating both the chicken and the mushrooms (separately)in a lemon based marinade for an hour or so. It was a great way to use up extra portabello mushrooms without fusing with a grill, which is my usual method of cooking them. Thanks for the inspiration.

Truly enjoyable! I used bone-in chicken breasts. I marinated them for a couple of hours first with the lemon juice, minced garlic, and a couple of tablespoons of zesty Italian dressing I had left in a bottle. I also removed the skin from the chicken, since I wanted to reduce the fat and several people said leaving it on made the mushrooms taste odd. My husband isn't a big fan of portobellas, and he cleaned his plate! The lemon is strong, so some may want to reduce the amount used--I loved it with the strong citrus flavor.

I tried to make this without the skin to save calories, but I don't think it was the same. I found the chicken was flavorful, but not the veggies. It was entirely edible, but unless I make it with the skin, I probably won't make it again.

I really enjoyed this recipe. I made it with chicken thighs and drizzled just a little Italian dressing on top. Very tender with lots of flavor! Oh, and EASY!

I tried to add to this (real garlic & spices) to spice it up a bit as suggested and it was still blah. The only thing I could suggest that might save it is to add a can of cream of mushroom soup. Sorry, it was edible but I won't be making it again.

Absolutely delish. I added garlic (of course), emeril's seasoning, and red pepper flakes - definitely a do-over!

I cooked this as directed but something just wasnt fantastic. It was ok. Chicken was ok but nothing jumped out at me as far as flavor goes.

Delicious, simple recipe - my husband loved it! I used boneless, skinless chicken breasts to cut out the fat, so to compensate, I marinated the chicken in lemon juice for several hours and added a few tbs of water to the bottom of the pan so the mushrooms wouldn't dry out. I also spread each chicken breast with about 1/4 tsp chicken base for extra flavor. During the last 8-10 minutes I added some zucchini chunks and tossed with the mushrooms and onions. The result - a complete meal right out of the oven! Next time I think I'll try using fresh garlic cloves instead of the powder. Thanks for a great recipe!

I have made this recipe with portobello mushrooms and also with white mushrooms, Both ways were excellent and my family loves this recipe. However, I only used one lemon as two large ones overpowered the dish.

mushrooms were soggy, and chicken was bland. Don't think I'll bother trying this one again.

The chicken was good but the mushrooms (in my opinion) were ruined by being cooked in the chicken fat that drips out of the chicken. If I did it over I'd cook them separately.

Great recipe. Everyone in my family loved it. The only thing I modified was the cooking time: I increased broil time to 10 min, and after that cooked chicken another 15 min at 400 F. The skin came out crispy, and the juice was completely absorbed by mushrooms and chicken. Tasty!

This was a huge disappointment. Although I had broiled it an extra 8 minutes, it was mushy and swimming in fat.

This dish is very easy and very good! Had a lot of flavor, but I did use rosemary and garlic powder instead of garlic salt. Will use this recipe again for sure!

This recipe is excellent. I used bone-in chicken breasts with skin on and they were delicious. This is a very flavorful recipe, it preps and cooks in a snap! I will marinate the vegatables next time.