Home Dinner Baked Herbed Lemon Garlic Chicken with Mushrooms

Baked Herbed Lemon Garlic Chicken with Mushrooms

by Ann
5 comments

Baked Herbed Lemon Garlic Chicken

I made this chicken along with some Garlic Knots for the $5 meal challenge yesterday … the goal was to make a meal for $5 per person or less. I think this whole meal cost about $5 for the two of us and we had leftovers! You can adjust this to make more servings. I was cooking for two last night, so I just made 6 chicken legs, which actually turned out to be way too much for us!

Baked Herbed Chicken with Lemon, Garlic, and Mushrooms

Ingredients:

  • 6 chicken legs (or other parts … I used rather small legs, so if you have larger pieces, you will need to add more of the other ingredients)
  • 7 cloves of garlic, peeled and chopped
  • Zest and Juice of 1 lemon
  • 1/2 tomato, chopped
  • About 1/2 of a small carton of mushrooms, cut in quarters
  • Several sprigs of fresh thyme or 1 t. dried thyme
  • Several sprigs of fresh oregano or 1 t. dried oregano
  • A small sprig of fresh rosemary, snipped or 1/4 t. dried rosemary, ground
  • Red Robin Seasoning (or your favorite seasoning blend) and freshly ground pepper
  • 1/3 c. plain yogurt

Directions:


Spray a casserole dish with cooking spray and arrange the chicken parts in the bottom.

Top with garlic, lemon zest, tomato, mushrooms, and herbs. Squeeze the lemon juice all over the chicken.

Herbed Chicken with Lemon Garlic and Mushrooms

Here they are, with the rolls, all ready for baking:

Herbed Lemon Garlic Chicken with Mushrooms

Bake covered at 400 degrees F. for about 1 hour or until the chicken juices run clear when you make a small cut into one of the chicken pieces.

Now after moving the chicken to a serving dish, take out about 1/4 c. of the vegies and herbs with a little bit of the juice from the bottom of the pan and put in a handi chopper or food processor with 1/3 c. of plain yogurt. Whir until well blended.

Serve the sauce on the side with the chicken and some fresh homemade rolls or bread. I should have made a salad to go with, but it was a long day and I was too exhausted to make anything more … so dinner was served just like this. We had been munching on the mushrooms and some watermelon from dad’s garden earlier, so I am counting that as our “salad”.

Herbed Lemon Garlic Chicken with Mushrooms

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5 comments

Jennifer @ Mother Thyme September 18, 2011 - 5:41 pm

This looks fabulous! I love the combination of lemon and garlic and all the fresh herbs. What a great meal! Looking forward to trying this soon!

Reply
Krista September 19, 2011 - 12:15 am

That looks delicious Lemon and mushrooms– 2 of my favorite things. Thanks for sharing at Church Supper. Love seeing new faces. Hope to see you again next week šŸ˜‰

Reply
danielle@ HUGS&COOKIES XOXO September 21, 2011 - 10:51 pm

WHAT A BEAUTIFUL TABLE PICTURE-YUM!

Reply
Reinventing your Old Food and a Spinach & Mushroom Grilled Cheese Sandwich « Sumptuous Spoonfuls October 16, 2011 - 10:24 am

[…] know if you noticed that a lot of the recipes on my blog are interconnected. The leftover Baked Herb Lemon Garlic ChickenĀ got turned into aĀ Pesto Chicken Bacon Pizza, the waffles my kids didn’t eat at breakfast […]

Reply
Katherine Martinelli November 15, 2011 - 12:48 pm

This looks absolutely delicious! Thanks so much for linking up at my chicken blog hop!

Reply

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