Lemon Butter Chicken Thighs with Potatoes

Very tasty, will be even more so when I make again and tweak a bit. The picture on the original recipe site is very deceptive, as there is NO way the onions can come out looking like that if you follow the directions (like I (mostly) did). I'll be adding the veggies in later the next time I do this. I'm going with a 9/10 as written, will update after next time I make it. I am also modifying the butter mixture part's directions (see below).

Link to my YouTube video of preparation: https://youtu.be/5D7Zgrb2E_o

Link to original recipe post (you may hit paywall if you've visited other Delish recipes and/or aren't a subscriber): https://www.delish.com/cooking/recipe-ideas/a37418736/sheet-pan-chicken-thighs-recipe/

Recipe below contains my modifications.

Ingredients:

2 T. butter, softened

6 T. butter (does not need to be be softened)

~1 lb. baby potatoes, halved

kosher salt

coarse ground black pepper

zest of 1 lemon

1 tsp. dried thyme plus 1/2 tsp. fresh thyme (or 4 tsp. fresh if you have the time/patience)

1 1/2 tsp. dried oregano, divided

~ 2 lbs. bone-in, skin-on chicken thighs

1 small red onion, halved and cut into 3/4" wedges (I will use a regular sized red onion next time)

10 cloves garlic, unpeeled (or even more cloves if you love garlic)

zested lemon sliced up

Directions:

1. Heat oven to 425°F. On a large, rimmed baking sheet, spread the 2 T. of softened butter (as best you can; this is not exactly easy) in a rectangle big enough to hold all the potatoes (see the video for how this looked). Place the potatoes on the buttered area, then season with kosher salt and coarse pepper. Place in oven to roast for 10 min.

2. Modification from what is in video: Meanwhile, use microwave to melt the 6 T. of butter in a medium microwave-safe bowl. Stir in the lemon zest, thyme, and 1 tsp. of the oregano.

3. Season chicken thighs with kosher salt and coarse pepper. Nestle the thighs among the potatoes, then pour about half of the butter mixture over them to coat. Return baking sheet to oven for 25 min.

4. Nestle the onion wedges, garlic, and lemon slices among the potatoes and chicken on the sheet. Pour remaining butter over all items on the sheet. Turn potatoes if desired. Sprinkle with remaining 1/2 tsp. oregano, then return sheet to oven for additional 20-25 min, or until chicken reaches internal temperature of 165°F.

5. Squeeze roasted garlic out of the paper shells and stir in with veggies to serve alongside chicken. Enjoy!