Lemon Roasted Chicken Thighs With Chanterelles

• 8 boneless skinless chicken thighs
• 1 large lemon, juice and zest of
• 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 4 new potatoes, cut in large chunks
• 4 sprigs fresh thyme

1. 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.
2. Heat remaining olive oil in a saute pan over medium heat. Add mushrooms and saute until they start to release their juices, about 4 minutes. Season with salt and pepper. Remove mushrooms from pan and set aside.
3. Add pancetta to mushroom pan and brown over medium heat, about 5 minutes. Set aside with mushrooms.
4. Preheat oven to 400u0b0F 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.
5. 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.

chicken thighs, lemon, shallot, white wine, extra virgin olive oil, chanterelle mushrooms, salt, cracked black pepper, pancetta, red onion, golden potatoes, thyme

Taken from www.food.com/recipe/lemon-roasted-chicken-thighs-with-chanterelles-296757 (may not work)