This is an easy flavorful one pot dish. The zesty marinade will be used three times! You can use any cuts of chicken you like but be sure to adjust cooking times so that you don't overcook the chicken!
Marinade:
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 Tbsp. Dijon
2 Tbsp. chopped fresh rosemary
2 1/2 tsp. coarse salt
1 1/4 tsp. cracked black pepper
2 Tbsp. chopped fresh parsley
4 minced cloves of garlic
1/2 tsp. red pepper flakes
Other ingredients:
4 chicken breast (bone in with skin)
16 ounces small crimmini mushrooms (halved or quartered if large)
1 cup whole peeled pearl onions.
Make the marinade by whisking it all together. Pour half of the
marinade over the chicken. Cover & marinate 3 hours or overnight.
Remove the chicken from the marinade, pat dry and leave at room
temperature 30 minutes before cooking.
Meanwhile pour half of the remaining marinade over the mushrooms & onions.
Pre-heat oven to 450 degrees.
Heat a heavy oven safe skillet to moderate heat.
Place the chicken skin side down, undisturbed for 5 minutes. Turn the
chicken over and add the mushrooms and onions. Making sure to coat in
the oil. Place in the oven for 20 minutes. Remove the chicken,
mushrooms & onions from the pan. Discard all the oil in the pan. Then
use the remaining marinade to deglaze the pan. Use a wooden spoon to
scrape up any bits in the pans. Serve over the chicken!
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