Lemon Roasted Chicken Thighs with Chanterelles
8 boneless skinless chicken thighs
zest and juice of 1 large lemon
1 medium shallot, diced
2 tablespoons white wine
1 1/2 tablespoons extra virgin olive oil, divided
1 1/2 cups chanterelle mushrooms
sea salt, to taste
cracked black pepper, to taste
1/4 cup diced pancetta
1/2 medium red onion, cut in wedges through the root
4 golden potatoes or new potatoes, cut in large chunks
4 sprigs fresh thyme
Mix together lemon zest and juice, shallot, wine and 1/2 tablespoon of olive oil. Place chicken thighs in a shallow dish and pour lemon juice mixture over them. Cover and refrigerate for 2 to 12 hours.
Heat remaining olive oil in a sauté pan over medium heat. Add mushrooms and sauté until they start to release their juices, about 4 minutes. Season with salt and pepper. Remove mushrooms from pan and set aside.
Add pancetta to mushroom pan and brown over medium heat, about 5 minutes. Set aside with mushrooms.
Preheat oven to 400°F. Strain the liquid from the chicken, reserving the shallots and lemon zest and discarding the liquid. Place chicken, shallots, lemon zest, onion, potatoes, thyme, mushrooms and pancetta in a roasting pan. Stir lightly to combine ingredients.
Roast for 15 minutes. Cover and continue cooking 25 to 30 minutes, basting occasionally, until juices run clear when a piece of chicken is pierced with a knife. Serve immediately