Description
A comforting and easy one-pan meal featuring tender chicken thighs and crispy roasted potatoes in a rich, creamy garlic and herb sauce.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, pepper, and paprika, then spread in a single layer on a large baking sheet.
- Season chicken thighs with salt, pepper, and rosemary. Place them skin-side up among the potatoes on the baking sheet.
- Roast in the preheated oven for 25 minutes, or until chicken is golden and potatoes are tender.
- In a small saucepan, combine heavy cream, minced garlic, and chicken broth. Simmer over medium heat for 5 minutes, then stir in Parmesan cheese until melted.
- Pour the creamy sauce over the chicken and potatoes on the baking sheet. Return to oven and bake for an additional 5-10 minutes, until sauce is bubbly and slightly thickened.
- Garnish with extra rosemary if desired and serve hot.
Notes
You can customize the seasonings to taste.