Ingredients
- Chicken Thighs (Bone-in, Skin-on): 2.5 lbs – Provides juicy and flavorful chicken, the bone and skin contribute to richness and crispiness.
- Potatoes (Yukon Gold or Russet): 2 lbs – Choose Yukon Golds for creamy texture or Russets for fluffy interiors, both roast beautifully.
- Garlic: 6-8 cloves – Fresh garlic is essential for that pungent, aromatic flavor that defines this dish.
- Parmesan Cheese (Grated): 1 cup – Adds a salty, nutty, and savory depth, creating the signature parmesan crust.
- Olive Oil: 1/4 cup – Used for roasting, adding moisture and helping the chicken and potatoes crisp up.
- Butter (Unsalted): 4 tablespoons – Enriches the sauce and adds a luxurious, buttery flavor.
- Dried Italian Herbs: 2 teaspoons – A blend of herbs like oregano, basil, and rosemary, providing a classic Italian touch.
- Paprika (Smoked or Sweet): 1 teaspoon – Enhances color and adds a subtle smoky or sweet note.
- Salt: 1.5 teaspoons – Essential for seasoning and bringing out the flavors of all ingredients.
- Black Pepper: 1 teaspoon – Adds a touch of spice and complements the garlic and parmesan.
- Fresh Parsley (Chopped, for garnish): 2 tablespoons – Provides freshness and a pop of color as a final touch.
- Chicken Broth (Low Sodium): 1/4 cup – Adds moisture during roasting and helps create a light sauce.
- Lemon Juice (Freshly squeezed): 1 tablespoon – Brightens the dish with a touch of acidity and enhances the flavors.
Instructions
- Preheat the Oven and Prepare Potatoes: Preheat your oven to 400°F (200°C). While the oven is preheating, wash and chop the potatoes into 1-inch cubes. If using Yukon Gold potatoes, you can leave the skin on; for Russet potatoes, peeling is optional. Evenly sized pieces ensure consistent cooking.
- Season the Potatoes: In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Ensure the potatoes are well coated with oil and seasonings for optimal flavor and crisping. Spread the seasoned potatoes in a single layer on a large baking sheet.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps to achieve crispy skin. In the same bowl (no need to wash it, to save on dishes!), toss the chicken thighs with the remaining 2 tablespoons of olive oil, paprika, and Italian herbs. Season generously with the remaining salt and pepper. Make sure the chicken is evenly coated with the oil and spices.
- Arrange Chicken and Potatoes on Baking Sheet: Arrange the seasoned chicken thighs amongst the potatoes on the baking sheet, ensuring they are in a single layer and not overcrowded. Overcrowding can lead to steaming instead of roasting, preventing crispiness.
- Roast the Chicken and Potatoes: Place the baking sheet in the preheated oven and roast for 30 minutes. Roasting at high heat initially helps to crisp the potatoes and chicken.
- Prepare Garlic Parmesan Sauce: While the chicken and potatoes are roasting, prepare the garlic parmesan sauce. Mince the garlic cloves finely. In a small saucepan, melt the butter over medium heat. Add the minced garlic to the melted butter and sauté for about 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic, as it can become bitter.
- Add Parmesan and Broth: Remove the saucepan from the heat and stir in the grated parmesan cheese and chicken broth. Stir until the parmesan cheese is melted and the sauce is smooth and creamy. The heat from the butter will melt the parmesan; if needed, you can gently warm it over very low heat, but avoid boiling.
- Pour Sauce Over Chicken and Potatoes: After the initial 30 minutes of roasting, remove the baking sheet from the oven. Pour the garlic parmesan sauce evenly over the chicken and potatoes. Ensure everything is nicely coated with the sauce.
- Continue Roasting: Return the baking sheet to the oven and continue to roast for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The potatoes should be easily pierced with a fork.
- Broil for Extra Crispiness (Optional): For extra crispy chicken skin and golden potatoes, you can broil for the last 2-3 minutes. Keep a close eye on it to prevent burning. Broiling adds a final touch of browning and crispiness.
- Rest and Garnish: Once cooked, remove the baking sheet from the oven and let the chicken and potatoes rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with freshly chopped parsley and a squeeze of fresh lemon juice just before serving to brighten the flavors.
- Serve Hot: Serve the Garlic Parmesan Chicken and Potatoes hot, directly from the baking sheet or plated individually. Enjoy this flavorful and satisfying one-pan meal!
Nutrition
- Serving Size: one normal portion
- Calories: 750
- Sodium: 800mg
- Fat: 50g
- Carbohydrates: 40g
- Protein: 55g