Preheat oven to 425˚F.
Transfer prepared potatoes and mushrooms to a 13x9 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.