Description
This recipe delivers a comforting and flavorful meal of crispy garlic parmesan chicken thighs and perfectly seasoned sheet pan potatoes. It’s a complete meal with minimal cleanup, ideal for a weeknight dinner.
Ingredients
Scale
- 800g (1.75lb) chicken thighs, bone-in, skin-on
- 600g (1.3lb) russet potatoes, cut into wedges
- 12g (0.4oz) garlic, minced (4 cloves)
- 60g (2oz) Parmesan cheese, grated
- 30ml (2Tbsp) olive oil
- 15g (1Tbsp) butter, melted
- 5g (1tsp) smoked paprika
- 5g (1tsp) dried oregano
- 2.5g (½tsp) black pepper
- 2.5g (½tsp) sea salt
- 2g (1tsp) lemon zest
- 10g (0.35oz) parsley, chopped
- 1 lemon, cut into wedges (optional)
Instructions
- Preheat & Prep: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Make Paste: Combine olive oil, butter, garlic, Parmesan, paprika, oregano, lemon zest, salt, and pepper.
- Marinate Chicken: Pat chicken dry and rub with garlic parmesan paste, under the skin too.
- Season Potatoes: Toss potatoes with olive oil, salt, pepper, and oregano.
- Arrange & Bake: Place chicken skin-side up and potatoes on the sheet pan. Bake for 20 minutes.
- Flip & Baste: Flip potatoes and baste chicken with pan juices.
- Continue Baking: Bake for 15-20 minutes, until chicken reaches 75°C (165°F).
- Rest & Finish: Let chicken rest for 5 minutes, sprinkle with Parmesan.
- Serve: Plate and garnish with parsley and lemon wedges.
Notes
For extra crispy potatoes, ensure they are cut into uniform sizes and don’t overcrowd the pan. Marinating the chicken up to 24 hours in advance enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: chicken,parmesan,garlic,potatoes,sheet pan,easy,dinner,baked,one pan