Garlic Butter Baked Chicken Thighs with Potatoes
May 25, 2020, Updated Jun 26, 2023
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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!
Okay, I know you don’t all LOVE chicken thighs. I get it, I really do. Chicken breast is leaner. But, is that really all we care about?
Give me a sec, I’m about to make a case for chicken thighs. Ready? Here we go. Chicken thighs are juicier, more flavorful, and cheaper! To me, it’s a no brainer.
Now, throw in garlic and butter and you’ve got this girl’s heart. The only thing that could make this whole thing better is if it was a one pan meal. Oh wait. IT IS!
Don’t like potatoes!? Grab this recipe for my Garlic Butter Chicken and Rice.
This garlic butter chicken thighs recipe is similar to a whole roasted buttered chicken. You know, the kind where you mix softened butter with lemon, garlic and herbs, then massage the mixture under the chicken skin before roasting.
Yeah, it’s like that except just chicken thighs and they’re cooked right on top of seasoned potatoes and mushrooms. Can’t you just imagine what those potatoes taste like? Stop me, I’m drooling!
Recipe Ingredients
I’ll bet you can guess a few of our ingredients, like garlic, butter, chicken, and potatoes. You’ll need a few more items but all are likely to be easily located in your pantry.
Here’s what you’ll need:
- potatoes
- mushrooms
- olive oil
- sweet paprika
- salt and fresh ground black pepper
- skin on, bone in chicken thighs
- butter
- garlic
- lemon
- dried parsley, oregano, and thyme
- lemon slices and chopped fresh parsley, for garnish
How to Make This Baked Chicken Thighs Recipe
- Prep: Preheat the oven to 425˚F.
- Potatoes and mushrooms: Transfer the prepared potatoes and mushrooms to a 13×9 baking dish or this ? dutch oven.
Add olive oil to the potato mixture and season with paprika, salt, and pepper; toss to coat and set aside. - Chicken: Pat dry the chicken thighs and season them with salt and pepper. Set aside.
In a small mixing bowl combine the softened butter, garlic, lemon zest, parsley, oregano, and thyme. Mash it with a fork until thoroughly combined.
Rub the butter mixture all over the chicken thighs. - Bake: Place 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: Remove dish from the oven.
Garnish with lemon slices and parsley. Serve.
Tips for the Best Chicken Thighs
Follow these simple steps to make sure your garlic butter chicken thighs are the best around!
- You don’t have to cook the chicken on top of the potatoes and mushrooms, but doing so will add so much juicy, delicious, herbed garlic butter dripping flavor to the potatoes.
- Make sure to chop your potatoes into similar sizes to ensure they cook evenly.
- If the chicken skin is loose, you can spoon some of the butter mixture under the skin, as well.
- Pat the chicken thighs dry before seasoning them. This will help the seasoning to stick to the skin of the chicken thighs.
- You could absolutely use boneless skinless chicken thighs or chicken breasts in place of the bone-in, skin-on chicken thighs. Just be sure you appropriately adjust the cooking time.
Serving Suggestions
This is a complete meal in one pan, which is one of my favorite things about making it. You’ve got chicken, potatoes, and mushrooms. Sometimes, if I’m feeling super motivated, I make an additional green veggie to serve on the side. Something light (since everything else in the meal has been smothered in butter), like steamed broccoli, green beans, or roasted Brussels sprouts.
Another option to get big-time veggie points is to simply serve a big mixed salad on the side. I’m thinking of a light salad that’s loaded with chopped veggies. This Grilled Vegetables with Halloumi comes to mind.
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.
More Baked Chicken Thighs Recipes
ENJOY!
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Garlic Butter Baked Chicken Thighs with Potatoes
Ingredients
- 12 ounces small potatoes,, quartered
- 8 ounces sliced mushrooms
- 1 tablespoon olive oil
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 6 skin-on, bone-in chicken thighs
- salt and fresh ground 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
- lemon slices,, for garnish
- chopped fresh parsley,, for garnish
Instructions
- Preheat oven to 425˚F.
- Transfer 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.
- Pat dry the chicken thighs and season with salt and pepper; set aside.
- In a small mixing bowl combine softened butter, garlic, lemon zest, parsley, oregano, and thyme; mash with a fork until thoroughly combined.
- Rub butter mixture all over the chicken thighs.
- Place chicken thighs over potatoes and mushrooms.
- Bake, uncovered, for 35 to 37 minutes, or until chicken’s internal temperature registers at 165˚F.
- To crisp up the skin, broil on HIGH for 2 to 3 minutes toward the end of the cooking process.
- Remove from oven.
- Garnish with lemon slices and parsley; serve.
Nutrition
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.
Was easy and tasted great!
I’m happy to hear that! Thanks for letting me know, and I’m glad you enjoyed it! 🙂
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! 🙂
Delicious! Thank you for the recipe. Will definitely make again. Don’t 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! 🙂
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! 🙂
No… 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 it’s 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 425ËšF 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.