Days 12-14 and #Whole30 Lemon and Mushroom Chicken

lemon mushroom chicken_8141_blog

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This recipe for Whole30 Lemon and Mushroom Chicken uses my new(ish) kitchen Dutch oven.  I love throwing meats and veggies in the Dutch oven and letting them cook until they are so tender and juicy.  So delicious!

So how am I feeling after two weeks of the Whole30?  Great!  It hasn’t really been difficult eating cleanly and I haven’t had any cravings to deal with.  Not having cravings was kind of a surprise because pre-Whole30 I was cravings a spoonful (or two or three) of almond butter every night.  It’s nice to have that monkey off my back.  Also, I have more energy and I’m working hard on the Couch to 5k program. I can’t wait to start doing 5k races again.  My first one is the Color Me Rad 5k in March!

What’s your favorite Whole30 meal so far? I’d love to hear about it in the comments below. :)

Day 12 Meals:
Breakfast: Sausage and zucchini
Lunch:  Leftover Hamburgers (lettuce wrapped) with roasted butternut squash
Dinner: Pan seared wild cod with roasted radishes

Day 13 Meals:
Breakfast: Sausage and spaghetti squash hash browns
Lunch:  Leftover pan seared wild cod with roasted radishes
Dinner:  Lemon and Mushroom Chicken (recipe below)

Day 14 Meals:
Breakfast: Sausage and spaghetti squash hash browns
Lunch:  Leftover Lemon and Mushroom Chicken (recipe below)
Dinner: Leftovers….it was a clean out the fridge night!

My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage with veggies and Lunch will definitely be leftovers):

Day 8:
Day 9:
Leftovers (I have class this night)
Day 10:
Hamburgers with roasted butternut squash
Day 12:
Pan seared wild cod with roasted radishes
Day 13:
Lemon and Mushroom Chicken (recipe below)
Day 14:
Whole30 Lemon and Mushroom Chicken


  • 6 bone-in chicken thighs
  • 1 Tbsp minced rosemary
  • 1 tsp minced thyme
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/4 cup oil
  • Juice of two lemons
  • 1 lb radishes, trimmed and halved
  • 16 oz whole mushrooms, halved


  1. To make the marinade, combine the rosemary, thyme, garlic, salt, oil, and lemon juice in a baking dish (reserving 1 Tbsp of the marinade in a small bowl).
  2. Place the chicken in the marinade and turn the chicken over to coat on all sides. Marinate for 1 hour.
  3. Meanwhile, boil the radishes for about 5-6 minutes (you don't want them completely tender).
  4. After the chicken is finished marinating, heat 1 Tbsp of oil in a Dutch oven, over medium-high heat.
  5. Add the chicken skin side down (may have to work in batches) and brown for 4-5 minutes or until golden brown. Remove the chicken and repeat for any additional chicken.
  6. Add the mushrooms, radishes, and salt and pepper (to taste).
  7. Brown the mushrooms and radishes for 3-4 minutes.
  8. Add the chicken, lemon halves, and the reserved marinade to the Dutch oven.
  9. Cover and cook on the stove for 15-20 minutes or until the chicken is cooked through.


Net Carb Count*: Lemon and Mushroom Chicken: 28 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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  1. Lee says

    Ok, I’ve died and gone to heaven!!! This was a delicious dish and one of my favorite kinds too, ONE POT! Ok, I had a plate as I had to transfer the chicken pieces onto it, but still, ONE POT! The radishes were amazing since I don’t like radishes…. I stand corrected, I don’t care for raw radishes. You are quickly becoming my low carb hero! Thank you for sharing!

  2. christina says

    Hello! Love your recipes and can’t wait to make this dish! What do you think about baking the chicken instead?

      • christina says


        I ended up braising the chicken first then just putting it in a large pot. Cooked a little longer since I did not have a dutch oven but turned out delish!! So flavorful. Thanks for sharing this recipe. I will make again. =)

  3. marissa says

    this is easily the best chicken recipe i have ever tried. the radishes were incredible and i didn’t like radishes either! i will be making this often. it’s incredible.

  4. Samantha says

    Um do you put the dutch oven in the oven or are you cooking on the stove. I’m a little lost here. I do not own a dutch oven and never have. My intention is to cook this on the stove in the same pan I normally use for braising…any guidance would be greatly appreciated.

  5. Jill Biggs says

    First a positive, this was one of the most amazing chicken dishes I have ever consumed; we had it last week and are having it again this week. I love every ingredient, but left out the radishes. I LIKE raw radishes and was a little hesitant to try them cooked.
    This recipe was a bit confusing. I see I’m not the only one who had a hard time figuring out if it goes in the oven or stays on the stove top. I left it on the stove top as there was no specific instruction for oven temp that would have told me without a doubt it went in the oven.
    My tweak this week will be to brown the chicken longer and on both sides. I didn’t get the chicken done and had to pull out a frying pan to finish cooking.
    Regardless of the little bit of issue I had with the instructions my whole family LOVED this recipe!!!
    Thanks for putting it on your site. Oh and I love this site; in one short week this has become my “go to” resource for low carb/paleo/GF recipes.

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