Description
A simple and flavorful one-pan meal with tender chicken and crispy potatoes coated in garlic parmesan sauce.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes with 2 tbsp olive oil, salt, pepper, oregano, and paprika.
- Spread potatoes on a baking sheet and roast for 20 minutes.
- Season chicken with salt and pepper.
- Heat 1 tbsp olive oil in a skillet and sear chicken for 3 minutes per side.
- Mix minced garlic and parmesan in a small bowl.
- Remove potatoes from oven, push to one side, and add chicken to the tray.
- Sprinkle garlic parmesan mixture over chicken and potatoes.
- Return to oven and bake for 15 minutes until chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- For crispier potatoes, increase roasting time by 5 minutes.
- Substitute chicken breasts if preferred.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg