Garlic Butter Baked Chicken Thighs with Potatoes
May 25, 2020, Updated Feb 10, 2026
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This Garlic Butter Baked Chicken Thighs recipe with potatoes is the juiciest, most flavorful one-pan dinner idea. Chicken thighs are cooked in the oven with potatoes, and mushrooms – all in one pan. It’s ready in less than an hour and finger licking good!
Why We Love My Baked Chicken Thighs with Potatoes
- Chicken thighs do all the heavy lifting. They’re juicier, more flavorful, and usually cheaper than chicken breasts. Lean is fine, but flavor matters, so thighs win every time.
- Garlic butter makes everything better. Garlic, butter, herbs… it’s the same vibe as a whole roasted buttered chicken, just scaled down and way easier.
- It’s a true one-pan meal. The chicken cooks right on top of the potatoes and mushrooms, soaking everything in flavor.
- Easy to switch it up. Not into potatoes? My garlic butter chicken and rice is a great alternative and hits the same comfort-food deliciousness.
The Ingredients
Recipe Tips
- You don’t have to cook the chicken thighs on top of the potatoes and mushrooms, but doing so will add so much juicy, delicious, herbed garlic butter dripping flavor to the potatoes.
- Uniform size. Make sure to chop your potatoes to similar sizes so they cook evenly.
- Loosen the skin. If the chicken skin is loose, you can spoon some of the butter mixture under the skin, as well.
- Dry the chicken thighs. Pat the chicken thighs dry before seasoning them. This will help the seasoning to stick to the skin of the chicken thighs.
- Use different cuts of chicken. You could absolutely use boneless, skinless chicken thighs or chicken breasts in place of the bone-in, skin-on chicken thighs. Just be sure to adjust the cooking time appropriately.
Serving Suggestions
- Vegetable side dishes. This chicken thighs and potatoes recipe is a complete meal in one pan, but I pair it with something light on the side, like steamed broccoli, green beans, or roasted Brussels sprouts.
- Salad. Simply serve a big mixed salad on the side, like a chef salad, or something loaded with chopped veggies, like this grilled vegetables with halloumi.
- Bread. Always a good idea. Focaccia bread, dinner rolls, or anything you can use to mop up that garlic butter situation at the bottom of the pan.
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Baked Chicken Thighs with Potatoes
This Garlic Butter Chicken Thighs recipe with potatoes is the juiciest, most flavorful one-pan dinner. Chicken, potatoes, and mushrooms cooked in one pan and ready in less than an hour.
Ingredients
- 12 ounces small potatoes, quartered
- 8 ounces sliced mushrooms
- 1 tablespoon olive oil
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- salt and freshly ground black pepper, or to taste
- 4 tablespoons butter, softened
- 5 cloves garlic, minced
- zest of 1 small lemon
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 6 skin-on, bone-in chicken thighs
- lemon slices, for garnish
- chopped fresh parsley, for garnish
Instructions
- Prep. Preheat the oven to 425˚F.
- Prepare the vegetables. Transfer the prepared potatoes and mushrooms to a 13×9 baking dish. Add olive oil to the potatoes and mushrooms, and season with paprika, salt, and pepper; toss to coat and set aside.
- Make the garlic butter. In a small mixing bowl, combine the softened butter, garlic, lemon zest, parsley, oregano, and thyme; mash with a fork until thoroughly combined.
- Prepare the chicken. Pat the chicken thighs dry and season them with salt and pepper. Rub the butter mixture all over the chicken thighs and arrange the chicken over the potatoes and mushrooms.
- Bake. Transfer the baking dish to the oven and bake, uncovered, for 35 to 37 minutes, or until the chicken’s internal temperature registers at 165˚F. To crisp the skin, broil on HIGH for 2 to 3 minutes toward the end of cooking.
- Finish and serve. Remove the chicken and potatoes from the oven and let them rest for 5 minutes. Garnish with lemon slices and parsley, and serve.
Nutrition
Calories: 462kcal | Carbohydrates: 13g | Protein: 26g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 162mg | Sodium: 530mg | Potassium: 604mg | Fiber: 2g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make This Baked Chicken Thighs Recipe
- Prep. Preheat the oven to 425˚F.
- Prep the potatoes and mushrooms. Transfer the prepared potatoes and mushrooms to a baking dish or this Dutch oven. Toss them with olive oil and season with paprika, salt, and pepper.
- Make the butter mixture. Using a fork, mash the softened butter with the garlic, lemon zest, parsley, oregano, and thyme until fully incorporated.
- Prep the chicken. Pat the chicken thighs dry and season them with salt and pepper. Then, rub the garlic butter mixture all over the thighs.
- Bake. Arrange the chicken thighs over the potatoes and mushrooms. Bake, uncovered, for 35 to 37 minutes, or until the chicken’s internal temperature registers at 165˚F. Please use an instant-read thermometer to check for doneness.
- Broil. To crisp up the skin, near the end of cooking, broil on HIGH for 2 to 3 minutes.
- Serve. Garnish with lemon slices and parsley, and serve.
How to Store and Reheat Leftovers
- To store your leftovers, let the dish cool to room temperature first, then place them in an airtight container.
- To freeze it, store it in an airtight container and freeze it for up to 3 months.
- To reheat, simply place the chicken and potatoes in a baking sheet and heat in the oven until the chicken warmed through.
Made this evening. Added some seasonings i liked along with the ones listed and cooked it a little bit longer then it says but we loved it. Thanks. Definetetly will be making again. Kid approved.
That’s great to hear! “m very glad you and your family enjoyed it! Thank YOU! ๐
Didnโt love it. Had to finish the potatoes in the microwave.
I’m excited to try this. It sounds absolutely delicious and I have no doubt it is so I’m going to go ahead and give it five stars. However, I do question the amount of carbs that’s stated for this recipe. There’s no way a serving of this dish including potatoes would be only 3 carbs per serving. Could that possibly be a typo?
Hi! You’re absolutely right. It was a typo, and each serving (approx. 8 ounces total) actually has 13 grams of carbs, not 3. I really appreciate you catching that, and Iโve updated the recipe. I hope you love it when you try it!
This was great!
Thank you so much! I’m very glad you enjoyed it! ๐
Was easy and tasted great!
I’m happy to hear that! Thanks for letting me know, and I’m glad you enjoyed it! ๐
Neophyte cook here, but I take all the comments and my husband’s teachings into account as I try to fill his shoes. Everyone-check your stove temps. After several burnings, I found my ran hot. Check your sizes – cut it too big, it won’t cook. And check your tastes. We like punchier meals, so I added a bit of cayenne and cumin. The juice that resulted could have been too greasy, but not when cut with some wine and used as a sauce, with the rest left over for pasta and leftover chicken. Good recipe, with personal variations to taste and proper oven temps. I have to be careful, as once, again I am painfully learning after being spoiled.
You’re doing a great job learning to cook and adapting recipes to suit your taste. Keep experimenting and enjoying the process! Thank YOU! ๐
Delicious! Thank you for the recipe. Will definitely make again. Donโt understand why some people are saying it was bland or not cooked properly. Worked great for me and very flavourful. Very balanced!
I’m so glad to hear you enjoyed the recipe and found it flavorful. Thanks for giving it a try and for your positive feedback! ๐
I love it. I used boneless skinless chicken thighs and added the lemons slices on top of chicken while cooking it instead of a garnish.
This recipe is an instant family favourite! We add rosemary to the butter mixture and sliced the lemon that we grated and added the slices on top of the potato and mushroom mixture before roasting. We roasted for 35 minutes and broiled for 4. Turned out GREAT!
That’s great! I’m very glad everyone enjoyed it! Thank YOU! ๐
Noโฆ just no. First of all, cook the potatoes partially before. I followed this recipe 100% and my potatoes were sooo hard. I had to wrap my chicken and cook those on their own for an additional 30 minutes!! Now the chicken, it definitely was crispy, but need more salt and mor lemon!! Add lemon juice and fresh lemons while cooking. This was so disappointing I have no idea why itโs highly rated unless she can delete comments??
This recipe definitely works because I make it all the time. I assume you used different potatoes because, if you used small potatoes and cut them into four pieces, as the recipe states, this recipe would have worked for you. Small cut-up potatoes at 425หF for 40 minutes is plenty of time for them to cook through. I won’t comment on the salt and lemon because some people like less salt, and others like more. It’s a matter of taste. And, no, I do not delete comments. Reviews are very helpful for readers.