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.
I really can’t understand the high ratings… this is bland-on-blander! And I even added more seasoning than called for. The potatoes soaked up the greasy, watery gravy. The thighs were completely flavorless! Disappointing at best.
This recipe is incredible! I used boneless skinless thighs and doubled the potatoes because I didn’t have mushrooms. I’d recommend doubling the potatoes regardless because they’re SO good! As others have suggested, I let the potatoes roast an extra 15 minutes on their own. Delicious! This is definitely going into regular rotation.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
I listened to your advice to roast potatoes for 15 mins first – and then add the chicken. I only had skinless thighs, but my oh my, it was worth the wait! 15+35 mins and it is all done and yummy. thanks a lot for such a great recipe!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
This recipe was not cooked in that time that was given. Vegetables still hard and chicken not done.
Used boneless skinless, boiled the potatoes for about 10 minutes, and added sliced onions to the potato/mushroom mix. Sooo good. Passing it on to my friends.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Great recipe, used red potatoes but should have partially boiled them as they took longer to bake. Flavor was very good and I will definitely make this again.
Very good recipe! Made tonight but used boneless skinless. I squeezed my lemon on top after rubbing chicken with butter mixture then added four slices to top to cook. I don’t cook much with salt and the chicken was a tad bland so I added a tiny bit to my plate but otherwise this was a super good recipe and very easy to put together.
I’m very glad you enjoyed it! Thank you so much! 🙂
Not a very big chicken fan, but loved this! Used smoked Spanish paprika for the potatoes and mushrooms, used fresh herbs instead of dry (have them all in my garden…) adjusting the quantities. Left out the lemon zest because my husband doesn’t like “lemony” chicken. Thank you so much for sharing this recipe! An absolute keeper…
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Would this work with boneless, skinless chicken thighs?
It can work, but boneless thighs cook a lot faster than bone-in thighs. I would first bake the potatoes for about 15 minutes and then add the boneless thighs to the potatoes, and continue to cook until done.
Hello Katerina! I made this Garlic But ter and Chicken Thigh meal for dinner tonight. It was a BIG hit for me and my husband. Talk about flavorful! Plus the chicken was tender and juicy. We definitely want to have this many more times. Thank you!
I am very glad you enjoyed it! Thank YOU! 🙂 🙂
I gave it 5Stars because it sounds amazing….but for some reason I only use the thighs in things like curry or anywhere there’s a sauce …I don’t fancy the thighs when I can see their colour……I’m a white meat breast kinda girl… weird huh!
Thank YOU! 🙂 🙂