Description
A one-pan roast with juicy chicken thighs and tender baby potatoes coated in a cheesy, garlicky crust.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on recommended)
- 2 cups baby potatoes, halved if large
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
- In a large bowl, whisk together the olive oil, minced garlic, grated Parmesan, dried Italian herbs, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the chicken thighs and baby potatoes to the bowl. Toss gently until each piece is evenly coated with the mixture.
- Arrange the chicken and potatoes in a single layer on the prepared baking sheet, skin-side up for the chicken.
- Roast for 25–30 minutes, or until the chicken’s internal temperature reads 165°F (74°C) and the potatoes are tender when pierced with a fork.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve.
Notes
For creamier potatoes, parboil for 5–7 minutes before roasting. For a dairy-free version, omit Parmesan and increase garlic and herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: chicken thighs, garlic parmesan, one-pan meal, weeknight dinner, easy recipe