Small, oblong delicata squash has pale yellow skin with dark green lines. Although it’s sweet and creamy enough to eat on its own, the flavor really comes through with this combination of shrimp and vegetables. This recipe was an experiment I made to use up the contents of my freezer, and it was delicious. Serve with a salad of mixed baby greens, cucumber, and toasted pine nuts for a healthy, colorful supper.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 large yellow onion, chopped
- 2 portobello mushroom caps, chopped
- 2 pounds bone-in chicken pieces
- ⅓ teaspoon garlic salt to taste
- ⅓ teaspoon ground black pepper to taste
- 2 large lemons, juiced
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Spread the chopped onion and mushrooms evenly in the bottom of a 9×13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
- Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
- Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 251 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I changed it so I just cooked it for 35 min and it came out perfect
i made this and it was delish… I also did another recipe that made this an absolute hit! I did everything as the recipe called for after the chicken was cooked instead of broiling it all together I took the onion and mushrooms and sauteed them in a pan for 5 min and added the juice from the pan. I than added a 1/4 cup of heavy cream and a half stick of butter than put the sauce of chicken and bowtie pasta!!!
Husband and I loved this dish. Only change I made was to use boneless, skinless chicken breasts.
It was far too lemoney for our taste. This is only the second time in 22 years that my husband has said “You don’t need to make this recipe again”. I was really looking forward to it, but it was a disappointment.
Too lemony! I used skinless chicken breast but the mushrooms & onion didn’t cook very well. They looked like they were half raw with a boiled texture. With my healthy modification I think I’ll make it again only sautee the onion & mushrooms in a tad of olive oil first and only use 1 lemon. Otherwise it was pretty healthy and tasty over steamed rice.
Very good! I added garlic and Mrs.Dash to it and the kids loved it!!
I was somewhat disappointed in this overall. I followed the recipe exactly as written and it never picked up any real flavor from any of the ingredients, just kinda blah. Nobody in the family really cared for it. It may need some additional seasoning to perk it up. It was very easy however.
it was good i added a few extra seasonings but the recipe was really good by itself
Easy. Delicious. An absolute keeper. Thanks Gary!
I really enjoyed this chicken! It was really tangy from the lemon, but not too much. I was scared that it might get too dry, so I also sprayed some Italian Dressing on it (nice addition in my humble opinion). Served it with a nice Greek salad covered in a thin tzatziki sauce! Very good!
This recipe was awesome! I used bone-in chicken breasts, and put about 4 coarsly chopped garlic cloves in with the mushrooms and onions. It was simple and a big hit!
Delicious! I had no mushrooms, so I used potatoes instead. I cooked the chicken covered for 40 minutes and then uncovered for 20 more minutes. Came perfect, maybe the best chicken I ever had!
Great chicken, Used chicken thighs cut to one lemon and shaved the zest before squzing the juce, lemon pepper, season salt and garlic salt. EVOO on chicken before spices, 1 hr 350
well, the chicken is STILL cooking, after an hour…I’m afraid to eat it…I’ll revise once I start eating the rubbery mass…
This was absolutely delicious, thank you so much! We eat chicken thighs at least once a week and this recipe is definietly going into the rotation. I did not change any of the ingredients, however I did alter the prep to make this dish more flavorful. First I season the bottom of the thighs. Then I place them skin side up in the dish and peel back the skin completely but leaving it attached along one edge. Then I season the bare meat with the spices and lemon juice. Replace the skin into its original position, drizzle each piece with a little olive oil and massage into the skin with your fingers. Bake at 375 for 1 hour and you won’t have to mess with turning or broiling – just walk away. Your skin will be nicely crispy and the chicken will be moist and tasty!
This is really good. I embellished the recipe just a bit by adding shallots, fresh thyme and marinating both the chicken and the mushrooms (separately)in a lemon based marinade for an hour or so. It was a great way to use up extra portabello mushrooms without fusing with a grill, which is my usual method of cooking them. Thanks for the inspiration.
Truly enjoyable! I used bone-in chicken breasts. I marinated them for a couple of hours first with the lemon juice, minced garlic, and a couple of tablespoons of zesty Italian dressing I had left in a bottle. I also removed the skin from the chicken, since I wanted to reduce the fat and several people said leaving it on made the mushrooms taste odd. My husband isn’t a big fan of portobellas, and he cleaned his plate! The lemon is strong, so some may want to reduce the amount used–I loved it with the strong citrus flavor.
I tried to make this without the skin to save calories, but I don’t think it was the same. I found the chicken was flavorful, but not the veggies. It was entirely edible, but unless I make it with the skin, I probably won’t make it again.
I really enjoyed this recipe. I made it with chicken thighs and drizzled just a little Italian dressing on top. Very tender with lots of flavor! Oh, and EASY!
I tried to add to this (real garlic & spices) to spice it up a bit as suggested and it was still blah. The only thing I could suggest that might save it is to add a can of cream of mushroom soup. Sorry, it was edible but I won’t be making it again.
Absolutely delish. I added garlic (of course), emeril’s seasoning, and red pepper flakes – definitely a do-over!