Description
A hands-off, weeknight dinner featuring crispy chicken thighs and tender baby potatoes, all coated in a garlicky, cheesy mix.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
- In a large bowl, whisk together olive oil, minced garlic, grated Parmesan, dried oregano, salt, and pepper until combined.
- Add chicken thighs and halved baby potatoes to the bowl and toss until coated.
- Arrange chicken thighs skin-side up and potatoes cut-side down on the baking sheet.
- Bake for 30–35 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
- Let rest for 5 minutes, garnish with parsley and serve.
Notes
Boneless thighs or chicken breasts can be used but will require different baking times. Freshly grated Parmesan is recommended for better melting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven-Roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
Keywords: chicken, garlic, parmesan, one-pan, weeknight dinner