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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.
Prep
10 min
Cook
40 min
Total
50 min
Serves
6
Instructions
- 01
Prep. Preheat the oven to 425˚F.
- 02
Prepare the vegetables. Transfer the 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.
- 03
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.
- 04
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.
- 05
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.
- 06
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
per serving · 1 serving
- Calories
- 462
- Protein
- 26g
- Carbs
- 13g
- Fat
- 34g
- Fiber
- 2g
- Sugar
- 1g
- Sat. fat
- 12g
- Sodium
- 530mg
- Cholesterol
- 162mg
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