Creamy Lemon Dill Chicken with Roasted Broccoli and Mushrooms

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I’ve been on a real big creamy lemon dill kick lately and this recipe for a creamy lemon dill chicken with roasted broccoli and mushrooms completely satisfied that urge! Lemon dill chicken is a really delicious combination and this recipe uses crispy chicken thighs and perfectly roasted broccoli and mushrooms to create the perfect, easy weeknight dinner recipe.
I recommend browning the mushrooms quickly after frying the chicken so they release some of their juices first (otherwise, they will release them into the skillet and it’ll be a lot of excess water!)
#Grade
Serves: 4
Cost: $
Skill Level: Easy
Time to Make: 45 minutes (20 minutes inactive)
#Ingredients for Creamy Lemon Dill Chicken with Roasted Broccoli and Mushrooms
8 bone-in, skin-on chicken thighs
1 pound broccoli
12 ounces mushrooms (shiitake or cremini or a mix of both)
Salt, pepper, and crushed red pepper to taste
1 tablespoon oil
1 lemon
**LEMON DILL SAUCE**
2 tablespoons butter
1 tablespoon flour
¾ cup chicken stock
¾ cup whole milk (or light cream)
A good shake of paprika, optional
3 tablespoons fresh dill
1 lemon
#Method
**Prepare Ingredients:**
Preheat the oven to 425ºF. Pat the chicken dry and season with salt and pepper. Cut the broccoli into florets. Slice the mushrooms. (If using shiitake mushrooms, discard the stems). Juice and zest both lemons. Mince the fresh dill.
**Prepare the Broccoli:**
In a bowl, combine the juice and zest from 1 lemon with the broccoli. Season with salt, pepper, and a shake of crushed red pepper if desired. Toss to combine and transfer to a baking sheet.
**Fry the Chicken:**
In a skillet, heat 1 tablespoon oil over medium high until very hot. Once hot, add the chicken, skin-side down, and cook for 5-7 minutes without moving until golden brown and crispy. Cook the chicken in batches so as not to overcrowd the skillet. As the chicken browns, nestle each thigh into the baking sheet with the broccoli.
**Brown the Mushrooms:**
Drain off all but 2 tablespoons of the chicken fat. Return the skillet to medium high and add the mushrooms. Cook for about 4-5 minutes until just beginning to brown. Season with salt and pepper. Using a slotted spoon, transfer the mushrooms to the baking sheet.
**Roast the Chicken and Vegetables:**
Transfer the baking sheet to the oven and bake for 25-30 minutes or until the broccoli is fork-tender and the chicken reaches 165ºF. Remove from the oven.
**Prepare the Lemon Dill Sauce:**
During the last 10 minutes of roasting, prepare the lemon dill sauce. Return the skillet back to medium heat and add the butter. Once melted and frothy, add the flour. Incorporate it into the butter with your spoon. Once golden brown, slowly whisk in the chicken stock. Slowly whisk in the milk or cream and whisk to combine. Bring to a low boil and stir in the remaining lemon juice and zest along with the minced dill. Reduce heat and simmer for about 10 minutes until thickened and reduced slightly. Taste and season with salt, pepper, and a bit of paprika if desired. Remove from heat.
**To Serve:**
Spoon the roasted vegetables on to plates and arrange a chicken thigh on each plate. Serve with the creamy lemon dill sauce. Enjoy!