Description
Juicy roasted chicken thighs and crispy baby potatoes tossed in garlic, parmesan, and herbs, all baked together in one pan for an easy, comforting dinner.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1.5 pounds baby potatoes, halved if large
- 4 fresh garlic cloves, minced
- 1 cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F and lightly grease a large baking dish.
- In a large bowl, toss baby potatoes with olive oil, minced garlic, Italian seasoning, salt, and black pepper until evenly coated.
- Spread the seasoned potatoes evenly in the baking dish.
- Season chicken thighs lightly with additional salt and pepper, then nestle them among the potatoes. Sprinkle grated parmesan evenly over the chicken and potatoes.
- Bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
- Broil for 2 to 3 minutes for extra crispiness if desired.
- Remove from oven, sprinkle with fresh parsley, let rest for 5 minutes, then serve warm.
Notes
- For extra crispy potatoes, avoid overcrowding the pan.
- Freshly grated parmesan melts and browns better than pre-shredded.
- Let the chicken rest before serving to keep it juicy.
- Add a squeeze of lemon before serving for brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 140mg