Step 1

Preheat oven to 425˚F.

Step 2

Transfer prepared potatoes and mushrooms to a 13x9 baking dish.

Step 3

Add olive oil to the potatoes and mushrooms, and season with paprika, salt, and pepper; toss to coat and set aside.

Step 4

Pat dry the chicken thighs and season with salt and pepper; set aside.

Step 5

In a small mixing bowl combine softened butter, garlic, lemon zest, parsley, oregano, and thyme; mash with a fork until thoroughly combined.

Step 6

Rub butter mixture all over the chicken thighs.

Step 7

Place chicken thighs over potatoes and mushrooms.

Step 8

Bake, uncovered, for 35 to 37 minutes, or until chicken’s internal temperature registers at 165˚F.

Step 9

To crisp up the skin, broil on HIGH for 2 to 3 minutes toward the end of the cooking process.

Step 10

Remove from oven.

Step 11

Garnish with lemon slices and parsley; serve.