Description
Imagine golden chicken pieces roasting with crispy, caramelized golden potatoes, all topped with a rich garlic and parmesan crust. A comforting, one-pan dish perfect for any occasion.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
3 lbs small waxy potatoes (like Yukon Gold), peeled and cut into 1-inch cubes
4 cloves garlic, minced
4 tbsp unsalted butter, softened
1 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp dried Italian seasoning
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, toss potato cubes with olive oil, 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp Italian seasoning on a parchment-lined baking sheet
Roast potatoes for 25 minutes, until golden and tender
While potatoes roast, season chicken pieces with remaining 1/2 tsp salt, 1/2 tsp pepper, and paprika
Add minced garlic and softened butter to a small bowl, mix well
Remove potatoes from oven and spread out chicken on the baking sheet with potatoes
Brush garlic-butter mixture over chicken
Sprinkle grated Parmesan cheese over chicken and potatoes
Return to oven and bake for an additional 15-20 minutes, until chicken is cooked through and golden-crisp, and parmesan is melted and golden
Notes
Use chicken thighs for juicier results, especially if baking longer
Make ahead: you can prep the chicken and potatoes and refrigerate up to 1 day before baking
Substitute Parmesan with nutritional yeast or vegan Parmesan for a vegan version
For extra flavor, add a splash of non-alcoholic chicken broth in the pan during roasting