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Sunday Dinner: Lemon Roasted Chicken Thighs

When I was a kid, my mom would always save the white chicken meat for my dad. It wasn't until I was a bit older that I realized it created the best situation for my mom. By saving the white meat, she was able to look like a nice wife and she was able to save the best part of the chicken for herself. The white meat of the bird is very tasty, however it's the complex dark meat that is oh-so-delicious. If you enjoy the flavor as much as I do, then check out this recipe I found for Lemon Roasted Chicken Thighs. It's a quick meal — however it does require quite a long marinating time — that will be perfect for your Sunday evening. To get the recipe,


Lemon Roasted Chicken Thighs
From Whole Foods Market

8 boneless skinless chicken thighs
zest and juice of 1 large lemon
1 medium shallot, diced
2 tablespoons white wine
1 1/2 tablespoons extra virgin olive oil, divided
1 1/2 cups chanterelle mushrooms
sea salt, to taste
cracked black pepper, to taste
1/4 cup diced pancetta
1/2 medium red onion, cut in wedges through the root
4 golden potatoes or new potatoes, cut in large chunks
4 sprigs fresh thyme

  1. Mix together lemon zest and juice, shallot, wine and 1/2 tablespoon of olive oil. Place chicken thighs in a shallow dish and pour lemon juice mixture over them. Cover and refrigerate for 2 to 12 hours.
  2. Heat remaining olive oil in a sauté pan over medium heat. Add mushrooms and sauté until they start to release their juices, about 4 minutes. Season with salt and pepper. Remove mushrooms from pan and set aside.
  3. Add pancetta to mushroom pan and brown over medium heat, about 5 minutes. Set aside with mushrooms.
  4. Preheat oven to 400°F. Strain the liquid from the chicken, reserving the shallots and lemon zest and discarding the liquid. Place chicken, shallots, lemon zest, onion, potatoes, thyme, mushrooms and pancetta in a roasting pan. Stir lightly to combine ingredients.
  5. Roast for 15 minutes. Cover and continue cooking 25 to 30 minutes, basting occasionally, until juices run clear when a piece of chicken is pierced with a knife. Serve immediately.

Nutrition Info
Per serving (About 14.5oz/418g-wt.): 500 calories (160 from fat), 18g total fat, 4g saturated fat, 35g protein, 51g total carbohydrate (5g dietary fiber, 6g sugar), 105mg cholesterol, 360mg sodium

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Join The Conversation
FashionKid FashionKid 7 years
hmmmmmmmmmmmmm tasty.
FashionKid FashionKid 7 years
hmmmmmmmmmmmmm tasty.
bvivian bvivian 8 years
im making this tonight, then the stew tomorrow. .it smells delicious! my family is very excited
BRANDYNICOLE730 BRANDYNICOLE730 8 years
I can't do anything with chicken thighs, as my boyfriend eats only boneless, skinless, white meat! Picky, picky!
BRANDYNICOLE730 BRANDYNICOLE730 8 years
Last night I made Lemon Pepper chicken! The lemons came off the lemon tree out front, and the peppers were actually off of our pepper plant. We let them dry out, then crushed them and added them to the fresh lemon juice and peels and threw it in the oven! mmmmmm
aimeeb aimeeb 8 years
I think with thighs it would be perfect!
Food Food 8 years
country_betty - you can get boneless skinless thighs too.
Bettyesque Bettyesque 8 years
This would be good with chicken breasts ... not a fan of bones
Punkingirl Punkingirl 8 years
Yum.. This looks tasty!
Punkingirl Punkingirl 8 years
Yum.. This looks tasty!
MamaSuri MamaSuri 8 years
Love dark meat yummy will try .
emalove emalove 8 years
I hate the dark meat.
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