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4.48
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Garlic Butter 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.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
baked chicken thighs, chicken thighs in oven, roasted chicken thighs
Servings:
6
Author:
Katerina | Diethood
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 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.
Nutrition
Calories:
417
kcal
|
Carbohydrates:
3
g
|
Protein:
25
g
|
Fat:
34
g
|
Saturated Fat:
12
g
|
Cholesterol:
162
mg
|
Sodium:
374
mg
|
Potassium:
426
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
428
IU
|
Vitamin C:
2
mg
|
Calcium:
21
mg
|
Iron:
1
mg