Roasted Chicken and Mushrooms

If you are feeling for roast chicken, try this flavorful recipe. The mushrooms are a nice addition and help to add some great tasting veggies to the meal. Takes some time to roast the chicken, but it’s worth it. Hope you enjoy this one!

Makes 3 – 4 Servings

Ingredients:

• 1 1/2 lbs chicken (I like to use legs and thighs for this recipe) – see notes
• Juice of 1 lime
• 2-3 tbsp olive oil
• 3/4 tsp garlic powder
• 3/4 tsp black pepper
• 1 1/4 tsp salt
• 3/4 tsp paprika
• 3/4 tsp lemon pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 cup flour (use a bit less than 1/2 cup)
• 6 cloves garlic (sliced)
• 2 shallots (sliced)
• 12 ozs mushrooms (sliced)
• 1/2 lemon (sliced)
• Juice of 1/2 lemon
• 1/3 cup of white wine
• Handful of cilantro (chopped)
• 1/2 – 1 cup chicken broth

Instructions:

1. Preheat oven to 400 degrees F.
2. Trim fat from chicken and add lime juice to the chicken.
3. Mix lime juice with chicken and wash out with water.
4. Pat chicken dry and place in a bowl.
5. Add 1/2 tsp each of garlic powder, black pepper, salt, paprika, lemon pepper, thyme, oregano, and the cilantro to chicken. Mix well.
6. Add flour to a shallow, wide dish and season with 1/4 tsp each of salt, garlic powder, black pepper, paprika, and lemon pepper. Mix well in flour.
7. Heat cast iron skillet on medium heat and coat with 1-2 tbsp olive oil.
8. Coat chicken in flour and dust off any excess. Ensure that all sides are coated in flour.
9. Add chicken to pan and brown all sides, about 3 – 4 minutes per side.
10. Remove chicken from pan and set aside.
11. Lower heat to low and add 1 tbsp olive oil. Next add garlic and shallots and saute for 2-3 minutes stirring often.
12. Next add mushrooms and 1/2 tsp each of salt, oregano and thyme. Cook for an additional 3 – 4 minutes, stirring frequently.
13. Add 1/3 cup of white wine and 1/2 cup chicken broth and bring to boil.
14. Layer lemon slices onto mushrooms, and then top with chicken (if using thighs place skin side down).
15. Place pan in the oven for 25-30 minutes. 
16. Remove pan and baste chicken with the juices. Turn chicken over (thighs would now be skin side up). Add a little more chicken broth if too dry.
17. Place back in the oven for another 25-30 minutes.
18. Remove from oven and plate chicken.
19. Put pot on medium heat and add a bit of chicken stock if gravy is too thick.

Notes: For 3 – 4 servings, I included 2 thighs (with bone and skin) and 3 legs.