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Dinner recipe · from the recipe book

Roasted Garlic-Thyme Chicken Thighs with Mushrooms

Juicy, golden chicken thighs roasted with earthy mushrooms and tender potatoes in a garlicky thyme pan sauce.

Roasted Garlic-Thyme Chicken Thighs with Mushrooms

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinless
  • 4¾ cups sliced340 gWhite mushroomshalved or quartered
  • 2½ small450 gRed potatoescut into 1-inch chunks
  • 1 medium110 gYellow onioncut into wedges
  • 4 cloves12 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried thyme
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup120 gLow-sodium chicken broth
  • 1 tbsp15 gLemon juice
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Heat the oven to 425°F (220°C).
  2. Toss the potatoes and onion with half the olive oil and a pinch of the salt on a large rimmed baking dish or roasting pan; roast 15 minutes.
  3. Meanwhile, rub the chicken thighs with the remaining olive oil, the garlic, thyme, paprika, black pepper and most of the remaining salt.
  4. Toss the mushrooms with the last of the salt. Add the mushrooms to the pan, stir, and nestle the chicken on top. Pour the chicken broth around the vegetables.
  5. Roast 25 to 30 minutes, until the chicken is browned and reaches 165°F (74°C) in the thickest part and the potatoes are tender.
  6. Drizzle with the lemon juice, spoon the pan juices over everything, sprinkle with the parsley and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 20, 2026.

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