Lemon Garlic Chicken with Mushrooms and Capers
When your kitchen fills with the aroma of roasted garlic, sizzling olive oil, and zesty lemon, you know something wonderful is about to happen. Imagine tender chicken thighs and drumsticks glistening in golden juices, nestled among earthy mushrooms and tangy capers — all roasted together in one pan. That’s what this Lemon Garlic Chicken with Mushrooms and Capers is all about: flavor, simplicity, and comfort coming together on your dinner table.
Equipment
- Roasting Pan optional
Ingredients
- 3 pounds bone-in skin-on chicken thighs and drumsticks
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 10 ounces mushrooms sliced
- 1½ small lemons sliced into ¼-inch rounds
- 3 cloves garlic minced
- 3 tablespoons apple cider vinegar or white vinegar
- ⅓ cup low-sodium chicken broth
- 1½ tablespoons capers drained
- 2 tablespoons fresh chopped parsley
Instructions
Preheat the Oven:
- Set your oven to 425°F and move the rack to the middle position.
- Line a large sheet pan or shallow roasting pan with parchment paper for easy cleanup.
Season the Chicken:
- Pat the chicken pieces dry using paper towels.
- Place them in a large bowl, drizzle with olive oil, and season with salt, black pepper, and smoked paprika.
- Toss until all pieces are evenly coated and glistening with oil and seasoning.
Prepare the Vegetables:
- On the prepared sheet pan, spread the sliced mushrooms and lemon rounds in a single layer.
- Nestle the seasoned chicken pieces over the top of the vegetables so the juices can drip and flavor them as they roast.
Add the Liquid Base:
- In a small bowl, whisk together the vinegar, chicken broth, and half of the minced garlic.
- Pour this mixture gently over and around the chicken pieces to create a flavorful steam while roasting.
Start Roasting:
- Place the pan in the preheated oven and roast for 35 minutes, until the chicken skin is golden and the mushrooms are beginning to brown around the edges.
Add Finishing Touches:
- Remove the pan from the oven and sprinkle over the remaining minced garlic, capers, and chopped parsley.
- Use tongs or a spatula to gently toss the mushrooms and lemons in the pan juices for even coating.
Final Roast:
- Return the pan to the oven and roast for an additional 8–10 minutes, or until the chicken reaches an internal temperature of 165°F and the garlic becomes fragrant.
- Keep an eye out so the garlic doesn’t burn.
Serve:
- Transfer the chicken, mushrooms, and lemon slices to a serving platter.
- Spoon the rich, tangy pan juices over the top, and garnish with a few fresh parsley leaves and lemon wedges for a burst of freshness.
Optional Tips:
- For a crispier texture, broil for the last 2 minutes of cooking.
- Substitute fresh thyme or oregano for parsley if you prefer an herby aroma.
- Add sliced onions or small potatoes for a complete one-pan meal.
Tried this recipe?Let us know how it was!
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.