Mojo-Brined Chicken and Mushrooms with Parsley Sauce
February 14, 2017
This Mojo-Brined Chicken and Mushrooms with Parsley Sauce is two recipes that I merged together. The Mojo brine makes the chicken super tender and moist.
- Prep: 20 mins
- Cook: 45 mins
- Yields: 4 Servings
Ingredients
Marinade
1½ pounds skinless, boneless chicken thighs
2 small valencia oranges (juice from both oranges, the zest from 1)
Chicken
½ cup plus 2 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, such as shiitake and cremini, stemmed and halved if large
1 lemon, thinly sliced, plus slices for garnish
½ cup finely chopped parsley, plus more for garnish
Directions
1Place the chicken in the marinade in a gallon zip-top bag. Refrigerate for at least 4 hours or preferably overnight.
2Preheat the oven to 450° F.
3Place a large rimmed baking sheet in the oven to heat. Season the chicken generously on both sides with salt and pepper. Drizzle 2 tablespoons of the olive oil onto the hot baking sheet. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.
4In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil, then carefully scatter evenly around the chicken in the oven. Roast for about 30 minutes, until the mushrooms and lemon are browned and the chicken is cooked through.
5Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the ½ cup of parsley, the vinegar and garlic. Season the sauce with salt.
6Transfer the chicken, mushrooms and lemon slices to a platter. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.
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