Ingredients
Method
Preparation Steps
- Preheat oven to 425˚F (220˚C).
- Transfer the quartered potatoes and sliced mushrooms to a 13x9 inch baking dish.
- Add olive oil to the potatoes and mushrooms, then season with paprika, salt, and pepper. Toss to coat evenly and set aside.
- Pat the chicken thighs dry with paper towels and season them with salt and pepper. Set aside.
- In a small mixing bowl, combine the softened butter, minced garlic, lemon zest, dried parsley, dried oregano, and dried thyme. Mash with a fork until thoroughly combined.
- Rub the butter mixture evenly all over the chicken thighs.
- Place the seasoned chicken thighs over the potatoes and mushrooms in the baking dish.
- Bake, uncovered, for 35 to 37 minutes, or until the chicken's internal temperature registers 165˚F (74˚C).
- To crisp up the chicken skin, broil on HIGH for 2 to 3 minutes toward the end of the cooking process, watching carefully to prevent burning.
- Remove the baking dish from the oven.
- Garnish with fresh lemon slices and chopped fresh parsley before serving.
Notes
This Garlic Butter Baked Chicken Thighs with Potatoes is a simple, yet incredibly flavorful one-pan meal perfect for busy weeknights. Adjust seasonings to your taste!
