Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.