Lemon Roasted Chicken with Wild Mushrooms

We had a nice, relaxing weekend. We went to Forcella in Brooklyn for dinner on Friday night with Rachel, and I’m so glad that we got to finally check it out; it’s been on my list for a while. Also on my list of things to do is finish Justified, which Kramer and I have apparently taken on as a very serious task…because we finished season 2 this week. It’s just so good and so easy to zone out and watch. Timothy Olyphant is incredible, he’s like the Tony Stark of Appalachia. I didn’t think I’d like the show, but we started watching it because a friend of ours recommended it and now I am a huge fan. It does make me miss Deadwood, though.

I’ve been seeing a ton of great wild mushrooms lately available for purchase, and I couldn’t be happier. Mushrooms are my absolute favorite, and I am of the belief that by adding them to almost any savory dish, you will improve that dish. I just love their earthy, meaty flavor and texture and how well they pair with a light touch of garlic and shallot. I got ahold of some black trumpet mushrooms, as well as some yellowfoot chanterelles, so I wanted to pair them with something simple, but filling, so that the mushrooms could shine in each bite. I rubbed the chicken in Meyer lemon zest, some good smokey Hungarian paprika, salt, and pepper, and seared them until their skins were crispy, then served them with the warm mushrooms. This is the kind of dish that makes me feel all warm and fuzzy inside – and I promise you that you’ll feel the same way.


Lemon Roasted Chicken with Wild Mushrooms
I always like to do my slicing and dicing before I start cooking.

Lemon Roasted Chicken with Wild Mushrooms
These black trumpet mushrooms are so beautiful.

Lemon Roasted Chicken with Wild Mushrooms
Cook your mushrooms in batches, until their juices just start to release, and finish with a bit of butter.

Lemon Roasted Chicken with Wild Mushrooms
Add in your shallots, then garlic, thyme, and a bit of extra butter, and cook under tender and slightly browned. Set aside until ready to use.

Lemon Roasted Chicken with Wild Mushrooms
Pat your chicken dry and rub in the seasonings.

Lemon Roasted Chicken with Wild Mushrooms
Cook on both sides until golden and crispy, then deglaze with your wine and bake for 15-20 minutes.

Lemon Roasted Chicken with Wild Mushrooms
Serve alongside the warmed mushrooms.

Lemon Roasted Chicken with Wild Mushrooms
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 pints wild mushrooms (I used half black trumpets and half yellowfoot chanterelles)
  • 2 tablespoons unsalted butter, divided
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 2 sprigs thyme, leaves removed
  • 2 tablespoons olive oil
  • 2-3 large chicken legs
  • zest of 1 Meyer lemon
  • 2-3 sprigs fresh thyme, leaves removed
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon smoked Hungarian paprika
  • ⅓ cup dry white wine (or chicken stock)
Instructions
  1. Preheat your oven to 375 degrees F. First, cook your mushrooms. Gently brush off any bits of dirt from your mushrooms (or wipe with a damp cloth, but don't rinse them under water, as that will take away from their earthy flavor), and cut any large pieces into thick slices; try to leave any bite-sized mushrooms as they are, for a nice variation of textures. Add the mushrooms in batches to a pan over medium heat (batches are key so that the mushrooms cook evenly; you should see the pan through the mushrooms) and cook until browned and their juices have started to release. Take 1 tablespoon of butter and divide it evenly among the batches of mushrooms, and add it right at the end of your cooking time, which should be about 8 minutes per batch, then remove, set aside, and finish your remaining batches.
  2. Add all of the mushrooms back to the pan, then add in your shallots and cook for another 4-5 minutes or so, until the shallots are translucent, then add in the garlic, thyme, and your remaining tablespoon of butter. Season with a pinch or two of salt and pepper, and remove again onto a plate or bowl to use later.
  3. Pat the chicken dry, then rub it with the combined lemon zest, thyme leaves, sea salt, black pepper, and paprika. Heat 2 tablespoons of olive oil in your same pan, then add the chicken to it over medium-high heat. Cook for about 6 minutes on each side, until the skin is golden and crisp. Add ⅓ cup of white wine to the pan, scraping up any browned bits. Cover the pan and bake in the oven for 15-20 minutes, until the chicken is cooked through. Remove from the oven, add in the mushrooms, and stir to warm over medium heat. Taste, adjust seasonings as necessary, and serve alongside some rice or other vegetables.

 

26 Responses

  1. This sounds like a great Sunday dinner!

  2. Emily D. says:

    It is way too early in the morning for me to be drooling over roast chicken. Yummm.

  3. Travis says:

    What kind of pan are you using?

    • Sydney says:

      It’s a 3 3/4 quart deep covered skillet from Le Creuset – my father-in-law got it for me for my birthday this past year and I use it almost every day.

  4. Carrie says:

    That is one lovely dinner! I love the flavor combination of the lemon and chicken with the mushrooms….sounds so light and delicious.

  5. Anthony says:

    Lemon is a perfect match with chicken, and this look delicious!

    Question: So, after deglazing the pan, you baked the chicken in the wine sauce? (Just to be sure.)

  6. Deanna B says:

    I have some serious mushroom envy right now. Those are gorgeous.

  7. Those are some ridiculously pretty mushrooms. I’ve been super excited to for lemon-chicken cooking lately… This looks DELICIOUS!

  8. This looks delicious! I am always on the lookout for a good chicken recipe-bookmarked this one!

  9. MG says:

    This recipes looks so tasty, I cant wait to try it at home!

  10. Rhonda says:

    That looks delicious, lemon chicken is definitely a favorite of mine.

  11. Jen says:

    This looks so gorgeous and delicious!

  12. Amanda says:

    Mmmmm! Today is a three Crepes day! I’m cooking this, the cauliflower soup and a variation on the Sonoran pot pie – a Sonoran shepherd’s pie with roasted corn and sweet potatoes. (I cook everything on Sunday for the week.)
    The pork is in the oven, and my word, does it smell good!
    Thank you again for the amazing, inspiring recipes – you’ve been making me into a much better cook, one recipe at a time!

  13. canalcook says:

    This looks great, mushrooms are my new obsession!

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