Lemon Chicken With Mushrooms + Capers

I try A LOT of roast chicken recipes...and I mean a lot. As someone who doesn't eat cow, chicken is a big time staple protein in the the NO WHEY home. Chicken however, can get a little boring, am I right? I discovered a fun, citrus infused recipe originally found in GOOP's roundup of one pot dinners a couple weeks ago that I knew could be a real winner. It's simple enough for me to make on a weekday, yet has a deep enough flavor profile for my boyfriend (yes, he's THAT picky). Since I made it the first time, I've been dreaming of tweaking it a little to add mushrooms and increase some of my favorite flavors. I finally had the chance to today and it was really tasty. Not to mention, it's the perfect meal to repurpose into BESTOVER lunch bowls for the entire week. 

[Makes 4-6 servings]

Shopping // Pantry List:

  • 1 whole organic chicken (have your butcher cut it into 8 pieces if you're like me and just not into the dirty work)
  • 1 bay leaf (dry works just fine)
  • Fresh rosemary leaves
  • Fresh thyme leaves
  • Lemons
  • Crimini mushrooms
  • Shallots
  • White wine
  • Capers
  • Olive oil
  • Salt
  • Pepper


  • Chop your chicken into 8 pieces if you didn't have the butcher do it at the counter
  • Throw your chicken pieces in a bag or bowl to marinate with the following: 1 chopped bay leaf, 2 large sprigs of chopped rosemary leaves, 3 large sprigs of chopped thyme leaves, the juice of 2 lemons, 2 tablespoons of olive oil, 3/4 teaspoon of salt, 1/2 teaspoon of black pepper
  • Let your marinating chicken sit out at room temperature for 1 hour 
  • Set the oven to 400F
  • Prepare the rest of your ingredients: slice 2 lemons , halve 10 mushrooms, thinly slice two shallots
  • Place marinated chicken pieces in a cast iron skillet (or baking dish) large enough to fit all the pieces in a single layer but small enough so there is no empty space
  • Arrange lemon pieces, mushrooms, and shallot slices between chicken pieces
  • Pour remaining marinade over your goods
  • Pour 1/3 a cup of white wine evenly around the skillet
  • Sprinkle with just a touch more salt + pepper
  • Drizzle with 1 more tablespoon of olive oil
  • Place in the oven (uncovered) for 1 hour and 10 minutes a.k.a. when chicken skin is crisp + browned
  • When you remove the dish from the oven, sprinkle the dish with as many capers as your heart desires (I used 2-3 tablespoons)

Serve with a grain and/or green of choice. We're having roasted brussels sprouts and yellow rice over here tonight. Last but not least, enjoy this dish with people you LOVE!