July 03, 2017
Dinner, Main Dish, Poultry,
Chicken, Fruit, Lemon, Vegetables, Mushrooms, North American, Budget-Friendly, Quick Meals, Weeknight Meals, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Boneless Pieces, Kosher Meat more
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"This is out of the February 2017 Food and Wine magazine. This is nice served with quinoa and a green salad."
Preheat the oven to 450°F and place a large rimmed baking sheet in the oven to heat. Season the chicken generously on both sides with salt and pepper. Drizzle 3 tablespoons of the olive oil onto the hot baking sheet. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.
In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil, then carefully scatter evenly around the chicken in the oven. Roast for about 30 minutes, until the mushrooms and lemon are browned and the chicken is cooked through.
Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup of parsley, the vinegar and garlic. Season the sauce with salt.
Transfer the chicken, mushrooms and lemon slices to a platter. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.
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Lovely Sunday Dinner. The chicken was moist, tender & tasty. The Mushrooms were especially good. The lemon gave a nice tang to both the chicken and the mushrooms. Do not be afraid of the high temp. This recipe will be made again