Description
Garlic Parmesan Chicken and Potatoes: Crispy chicken and tender potatoes roasted with flavorful garlic and Parmesan cheese. Comforting and crowd-pleasing!
Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on (about 2 pounds/900g)
- 1½ pounds (680g) baby potatoes, halved (red or yellow work best)
- 8 cloves garlic, minced (about 3 tablespoons)
- ½ cup (50g) freshly grated Parmesan cheese
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter, melted
- 1 lemon, cut into wedges for serving
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 425°F (220°C). While the oven heats, pat your chicken thighs completely dry with paper towels – this is crucial for achieving crispy skin. In a large bowl, combine the halved potatoes with 2 tablespoons of olive oil, half of the minced garlic, half of the fresh herbs, half a teaspoon of salt, and a quarter teaspoon of pepper. Toss until the potatoes are evenly coated with this aromatic mixture.
- Step 2: Season the Chicken In a separate bowl, combine the remaining olive oil, garlic, herbs, salt, pepper, melted butter, paprika, and half of the Parmesan cheese. Mix to form a paste. Gently lift the skin on each chicken thigh without detaching it completely and spread a small amount of this mixture directly onto the meat. Then rub the remaining mixture all over the chicken pieces, ensuring they’re thoroughly coated for maximum flavor penetration.
- Step 3: Arrange and Begin Roasting Spread the seasoned potatoes on a large rimmed baking sheet or in a cast-iron skillet, leaving spaces for the chicken pieces. Place in the preheated oven and roast for 15 minutes. This head start allows the potatoes to begin cooking properly before adding the chicken.
- Step 4: Add Chicken and Complete Roasting Remove the pan from the oven and carefully arrange the seasoned chicken thighs among the potatoes, skin side up. Return the pan to the oven and continue roasting for 30-35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. The potatoes should be tender when pierced with a fork and developing crispy edges.
- Step 5: Finish with Parmesan Sprinkle the remaining Parmesan cheese over the chicken and potatoes during the final 5 minutes of cooking time. If desired, switch the oven to broil for 2-3 minutes to get an extra golden, crispy finish. Watch carefully to prevent burning. Once done, let the Garlic Parmesan Chicken and Potatoes rest for 5 minutes before serving with fresh lemon wedges to squeeze over for a bright finish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 380 calories per serving
- Sugar: 2 grams
- Sodium: 520 mg
- Fat: 22 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 23 grams
- Fiber: 3 grams
- Protein: 22 grams
- Cholesterol: 110 mg