Lemon Chicken with Portabello Mushrooms

    55 minutes

    The mushrooms and onions in this chicken dish taste great after cooking in the lemon juice and it is even better when marinated ahead of time.

    35 people made this

    Serves: 4 

    • 1 large yellow onion, diced
    • 2 portobello mushroom caps, diced
    • 1 kg bone-in chicken pieces
    • 1/3 teaspoon garlic salt to taste
    • 1/3 teaspoon ground black pepper to taste
    • 2 large lemons, juiced

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C.
    2. Spread the diced onion and mushrooms evenly in the bottom of a 20 x 30cm baking dish. Arrange chicken pieces over the vegetables; skin side down. Squeeze lemon juice over the chicken pieces and season with garlic salt and pepper.
    3. Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over so skin side is up and continue cooking 15 minutes more.
    4. Set oven to grill. Cook chicken for 5 minutes or until chicken skin is crisp.

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    Reviews in English (30)


    Delicious, simple recipe - my husband loved it! I used boneless, skinless chicken breasts to cut out the fat, so to compensate, I marinated the chicken in lemon juice for several hours and added a few tbs of water to the bottom of the pan so the mushrooms wouldn't dry out. I also spread each chicken breast with about 1/4 tsp chicken base for extra flavor. During the last 8-10 minutes I added some zucchini chunks and tossed with the mushrooms and onions. The result - a complete meal right out of the oven! Next time I think I'll try using fresh garlic cloves instead of the powder. Thanks for a great recipe!  -  30 Apr 2004  (Review from Allrecipes USA and Canada)


    This was absolutely delicious, thank you so much! We eat chicken thighs at least once a week and this recipe is definietly going into the rotation. I did not change any of the ingredients, however I did alter the prep to make this dish more flavorful. First I season the bottom of the thighs. Then I place them skin side up in the dish and peel back the skin completely but leaving it attached along one edge. Then I season the bare meat with the spices and lemon juice. Replace the skin into its original position, drizzle each piece with a little olive oil and massage into the skin with your fingers. Bake at 375 for 1 hour and you won't have to mess with turning or broiling - just walk away. Your skin will be nicely crispy and the chicken will be moist and tasty!  -  14 Dec 2006  (Review from Allrecipes USA and Canada)


    I have made this recipe with portobello mushrooms and also with white mushrooms, Both ways were excellent and my family loves this recipe. However, I only used one lemon as two large ones overpowered the dish.  -  15 Mar 2004  (Review from Allrecipes USA and Canada)