Lemon Roasted Chicken Thighs With Chanterelles

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 boneless skinless chicken thighs
• 1 large lemon, juice and zest of
• 1 medium shallot, diced
• 2 tablespoons 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 4 new potatoes, cut in large chunks
• 4 sprigs fresh thyme

Recipe

• 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.