Garlic Butter Chicken Thighs and Potatoes

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

Directions:

• 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