Description
A hearty one-pan meal featuring juicy chicken thighs roasted with baby potatoes, garlic, and Parmesan cheese. Crispy on the outside, tender inside.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, halved
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Lightly grease a large baking sheet.
- In a small bowl, mix olive oil, minced garlic, oregano, basil, salt, and pepper.
- Place chicken thighs and halved potatoes in a large bowl. Pour the oil mixture over them and toss to coat evenly.
- Arrange chicken and potatoes in a single layer on the prepared baking sheet. Sprinkle Parmesan cheese over everything.
- Roast for 25–30 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are tender and golden.
- Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste. For extra crispiness, broil for 2 minutes at the end.