Baked Garlic Parmesan Chicken and Potatoes
Bone-in, skin-on chicken thighs and halved baby potatoes roasted in one tray with a garlic, Dijon and herb marinade, finished with Parmesan and served with a yogurt-Parmesan sauce.
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Ingredients
- 1/4 cup olive oil for the marinade
- 1 tablespoon garlic freshly minced, for the marinade
- 1 tablespoon Dijon mustard
- 1/2 lemon juiced, for the marinade
- 1 teaspoon honey
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons sea salt flakes for the marinade
- 1/2 teaspoon black pepper freshly cracked, for the marinade
- 1 3/4 pounds baby potatoes halved; quarter larger potatoes
- 1 tablespoon olive oil for the potatoes
- sea salt flakes to taste, for the potatoes
- 1/4 cup chicken stock
- 6-8 chicken thighs bone-in, skin-on, approximately 3 to 3 1/2 pounds total
- 1 1/2 cups Greek yogurt for the serving sauce
- 1/4 cup Parmesan cheese finely grated, for the serving sauce
- 1 small clove garlic finely grated, for the serving sauce
- 2 tablespoons lemon juice for the serving sauce
- 1 tablespoon extra-virgin olive oil for the serving sauce
- 1-2 tablespoons water as needed, for the serving sauce
- sea salt flakes to taste, for the serving sauce
- black pepper freshly cracked, to taste, for the serving sauce
- 1/2 cup Parmesan cheese finely grated, for finishing
- 2 tablespoons flat-leaf parsley finely chopped, for finishing
- lemon wedges for serving
Instructions
- Preheat the oven to 400°F. Choose a large roasting tray that holds the chicken and potatoes in a single layer without overcrowding.
- Whisk the 1/4 cup olive oil, minced garlic, Dijon mustard, juice of 1/2 lemon, honey, paprika, oregano, thyme, 2 teaspoons salt and 1/2 teaspoon pepper together.
- Toss the potatoes in the tray with 1 tablespoon olive oil and salt to taste. Pat the chicken thighs dry, place them skin-side up among the potatoes, and coat the chicken with the marinade. Keep the chicken and potatoes in a single layer.
- Roast uncovered on the oven's middle rack for 40 minutes.
- While the chicken roasts, mix the yogurt, 1/4 cup Parmesan, grated garlic, 2 tablespoons lemon juice and 1 tablespoon extra-virgin olive oil. Stir in water 1 tablespoon at a time until creamy and spoonable. Season with salt and pepper to taste and refrigerate until serving.
- Pour the stock into the base of the tray, avoiding the chicken skin. Gently move the potatoes to prevent sticking and put them back in a single layer. Roast for another 20 to 25 minutes, until the potatoes are tender with golden edges and the chicken is golden and measures at least 165°F on a food thermometer.
- Sprinkle the hot chicken and potatoes with the remaining 1/2 cup Parmesan and the parsley. Rest the chicken on the tray for 5 minutes, then serve with lemon wedges and the yogurt sauce.
Notes
Salt and pepper to taste and the lemon wedges are not counted in the nutrition. The total includes a 5-minute rest. For more color on the potatoes, remove the chicken and broil the potatoes for 3 to 5 minutes.
Nutrition
Serving: 1servingCalories: 568kcalCarbohydrates: 30.2gProtein: 48.4gFat: 27.9gSodium: 1257mgFiber: 3.3gSugar: 4.9g
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