1. Prepare the Crust:

1. Preheat oven to 400°F (200°C). Season chicken thighs with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat and sear chicken skin-side down until golden, about 5 minutes. Flip and cook for 3 more minutes, then remove and set aside.
2. In the same skillet, add potatoes and cook until lightly browned, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and scrape up any browned bits.
3. Return chicken to the skillet, nestling it among the potatoes. Transfer skillet to the oven and bake for 20-25 minutes, until chicken is cooked through and potatoes are tender.
4. While chicken bakes, cook fettuccine according to package directions until al dente. Drain and set aside. In a separate pan, sauté mushrooms over medium heat until browned and tender, about 7 minutes. Toss mushrooms with cooked pasta, lemon zest, and half the lemon juice.
5. Remove skillet from oven and stir in heavy cream, thyme, and remaining lemon juice. Simmer on the stovetop for 2-3 minutes until sauce thickens slightly. Garnish with parsley and serve chicken and potatoes alongside the mushroom pasta.