Garlic Parmesan Chicken Potatoes (Printable Version)
# What You'll Need:
→ Chicken
01 -
800 grams bone-in, skin-on chicken thighs
→ Vegetables
02 -
600 grams baby potatoes, halved if large
03 -
5 cloves fresh garlic, minced
04 -
2 teaspoons fresh thyme leaves
→ Cheese and Fats
05 -
50 grams freshly grated Parmesan cheese
06 -
45 milliliters extra virgin olive oil
→ Seasoning
07 -
1 teaspoon salt, divided
08 -
0.5 teaspoon freshly ground black pepper, divided
# Step-by-Step Directions:
01 -
Preheat the oven to 220°C. Pat the chicken thighs dry thoroughly using paper towels. Wash the baby potatoes and cut larger ones in half to ensure even cooking.
02 -
In a small bowl, combine minced garlic, olive oil, grated Parmesan cheese, salt, black pepper, and fresh thyme leaves. Mix until the consistency is thick enough to stick to the chicken but spreadable. Adjust olive oil as needed.
03 -
Rub the garlic Parmesan mixture generously over the chicken thighs, including under the skin where possible. Season additionally with salt and pepper to taste.
04 -
Toss the baby potatoes with olive oil, salt, pepper, and any remaining garlic Parmesan mixture, ensuring they are evenly coated.
05 -
Place the chicken thighs skin-side up on one side of a large sheet pan. Spread the potatoes evenly on the other side in a single layer, avoiding overcrowding to promote roasting instead of steaming.
06 -
Roast in the preheated oven for 35 to 45 minutes, or until the chicken skin is crispy and golden, the internal temperature reaches 74°C, and the potatoes are tender when pierced with a fork.
07 -
Allow the chicken to rest for 5 minutes before serving to retain juices and ensure moistness.
# Helpful Notes:
01 -
Patting the chicken dry before seasoning is essential to achieving crispy skin.
02 -
If potatoes are not browning adequately, increase oven temperature to 230°C for the last 10 minutes.
03 -
Leftovers keep well refrigerated for up to 4 days; reheat chicken in a 175°C oven for 10 minutes and crisp potatoes in a skillet with a little olive oil.