Lemon Garlic Chicken with Mushrooms and Capers
A bright, easy one-pan dinner that cooks fast and tastes fresh, featuring lemon, capers, garlic, and mushrooms.
Ingredients
Main Ingredients
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 2 tablespoons extra-virgin olive oil
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 10 ounces mushrooms, sliced
- 1.5 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
- 1.5 tablespoons capers, drained
- 2 tablespoons fresh chopped parsley
Instructions
Preparation
- Preheat the 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.
- 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 evenly coated.
- On the prepared sheet pan, spread the sliced mushrooms and lemon rounds in a single layer. Nestle the seasoned chicken pieces over the vegetables.
- In a small bowl, whisk together the vinegar, chicken broth, and half of the minced garlic. Pour gently over and around the chicken.
Cooking
- Place the pan in the preheated oven and roast for 35 minutes until the chicken skin is golden.
- Remove the pan from the oven and sprinkle the remaining minced garlic, capers, and chopped parsley over the chicken.
- Return the pan to the oven and roast for another 8–10 minutes, or until the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for a few minutes before serving with mushrooms and lemon slices.
Notes
Cool the chicken to room temperature before storing. Place in an airtight container and refrigerate for up to 3–4 days. Reheat gently. Pat chicken dry for crispier skin and don't crowd the pan.