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Garlic Parmesan Chicken and Potatoes

Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1½ lb 680 g baby yellow potatoes, halved
  • 3 Tbsp olive oil divided
  • ¾ tsp kosher salt divided
  • 1½ lb 680 g boneless, skinless chicken thighs, about 6
  • ¼ tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • 1 tsp no-salt-added Italian seasoning
  • 1 tsp onion powder
  • 2 garlic cloves minced
  • 1 Tbsp fresh lemon juice
  • ¼ cup freshly grated Parmesan

Method
 

  1. Heat the oven to 400°F (about 205°C). On a 12 × 17-inch rimmed sheet pan, toss the potatoes with 1 Tbsp olive oil and ¼ tsp kosher salt. Spread in an even layer and roast for 10 minutes, until the edges begin turning golden.
  2. Meanwhile, toss the chicken thighs in a large bowl with 1 Tbsp olive oil, ¼ tsp kosher salt, the pepper, granulated garlic, Italian seasoning, and onion powder. Push the potatoes to one side of the pan and arrange the chicken on the other side in one layer.
  3. Roast for 10 minutes. Flip the chicken and roast 10–15 minutes more, until the potatoes are tender and golden and each thigh reaches 165°F (74°C) in its thickest part.
  4. While the chicken roasts, whisk the remaining 1 Tbsp olive oil and ¼ tsp kosher salt with the minced garlic and lemon juice in a small bowl.
  5. Drizzle the garlic lemon oil over the chicken and potatoes. Add the Parmesan and toss the potatoes to coat. Roast for 3–5 minutes more, until the cheese melts and begins to crisp.