Preheat oven to 415°F.
Lightly grease a 9x13 baking dish or large oven-safe pan.
In a bowl, whisk together the melted butter, lemon pepper seasoning, garlic powder, onion powder, lemon zest + juice, chopped fleshed parsley, honey, crushed red pepper, black pepper, and diced shallot.
Layer sliced potatoes and lemon rounds across the bottom. Drizzle with half of the buttery sauce, and toss to coat.
Pat chicken thighs dry and nestle them skin-side up on top of the potatoes.
Season the Chicken Thighs with 2tbsp of Lemon Pepper Seasoning evenly, Spoon the rest of the buttery sauce over the chicken (get under the skin too!), and brush it to fully coat the top of the chicken.
Bake uncovered for 60 minutes, or until chicken skin is crispy and potatoes are tender.
Remove the Chicken and Potatoes from the oven. Set the chicken aside on a plate and put the potatoes back in the oven at broil for 3-5 minutes or until the potatoes are brown and bubbly.
Don't waste the buttery sauce spoon it over the dish before serving.
