Baked Herbed Lemon Garlic Chicken with Mushrooms
I made this chicken along with some Garlic Knots for the $5 meal challenge yesterday … the goal was to make a meal for $5 per person or less. I think this whole meal cost about $5 for the two of us and we had leftovers! You can adjust this to make more servings. I was cooking for two last night, so I just made 6 chicken legs, which actually turned out to be way too much for us!
Baked Herbed Chicken with Lemon, Garlic, and Mushrooms
- 6 chicken legs (or other parts … I used rather small legs, so if you have larger pieces, you will need to add more of the other ingredients)
- 7 cloves of garlic, peeled and chopped
- Zest and Juice of 1 lemon
- 1/2 tomato, chopped
- About 1/2 of a small carton of mushrooms, cut in quarters
- Several sprigs of fresh thyme or 1 t. dried thyme
- Several sprigs of fresh oregano or 1 t. dried oregano
- A small sprig of fresh rosemary, snipped or 1/4 t. dried rosemary, ground
- Red Robin Seasoning (or your favorite seasoning blend) and freshly ground pepper
- 1/3 c. plain yogurt
Spray a casserole dish with cooking spray and arrange the chicken parts in the bottom.
Top with garlic, lemon zest, tomato, mushrooms, and herbs. Squeeze the lemon juice all over the chicken.
Here they are, with the rolls, all ready for baking:
Bake covered at 400 degrees F. for about 1 hour or until the chicken juices run clear when you make a small cut into one of the chicken pieces.
Now after moving the chicken to a serving dish, take out about 1/4 c. of the vegies and herbs with a little bit of the juice from the bottom of the pan and put in a handi chopper or food processor with 1/3 c. of plain yogurt. Whir until well blended.
Serve the sauce on the side with the chicken and some fresh homemade rolls or bread. I should have made a salad to go with, but it was a long day and I was too exhausted to make anything more … so dinner was served just like this. We had been munching on the mushrooms and some watermelon from dad’s garden earlier, so I am counting that as our “salad”.