Reviewed: Mar. 6, 2012

Very good! I added garlic and Mrs.Dash to it and the kids loved it!!

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Reviewer:

Latrice

Living In: Newport News, Virginia, USA

Reviewed: Jun. 23, 2011

I was somewhat disappointed in this overall. I followed the recipe exactly as written and it never picked up any real flavor from any of the ingredients, just kinda blah. Nobody in the family really cared for it. It may need some additional seasoning to perk it up. It was very easy however.

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Reviewer:

techstu63

Cooking Level: Intermediate

Reviewed: May 25, 2011

it was good i added a few extra seasonings but the recipe was really good by itself

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Reviewer:

animeking

Reviewed: Nov. 25, 2010

Easy. Delicious. An absolute keeper. Thanks Gary!

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Reviewer:

roadrunner

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Jun. 2, 2009

I really enjoyed this chicken! It was really tangy from the lemon, but not too much. I was scared that it might get too dry, so I also sprayed some Italian Dressing on it (nice addition in my humble opinion). Served it with a nice Greek salad covered in a thin tzatziki sauce! Very good!

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Reviewer:

jennabeanski

Reviewed: Apr. 5, 2009

This recipe was awesome! I used bone-in chicken breasts, and put about 4 coarsly chopped garlic cloves in with the mushrooms and onions. It was simple and a big hit!

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Reviewer:

DAWN524

Reviewed: Mar. 24, 2009

Delicious! I had no mushrooms, so I used potatoes instead. I cooked the chicken covered for 40 minutes and then uncovered for 20 more minutes. Came perfect, maybe the best chicken I ever had!

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Reviewer:

Neen718

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Feb. 7, 2008

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

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Reviewer:

Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

Reviewed: Sep. 24, 2007

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...

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Reviewer:

Pyxxxie

Reviewed: Dec. 14, 2006

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!

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20 users found this review helpful