Portobello Lemon Chicken

Portobello Lemon Chicken

29
Gary 0

"From the maker of 'Greasy Chicken' comes my signature dish, the most requested and favored chicken, ever! The mushrooms and onions taste great after cooking in the lemon juice, and it is especially good when marinated ahead of time."
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Ingredients

55 m servings 328 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
  3. Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
  4. Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

Reviews

29
  1. 33 Ratings

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Most helpful positive review

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 adde...

Most helpful critical review

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.

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 adde...

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, howev...

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 ove...

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

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.

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 re...

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 ...

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

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