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.
Servings: 6
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: 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
