Minimal effort, maximum flavor… juicy chicken, crispy potatoes covered in garlicky parmesan butter perfection 🔥
For the potatoes:
– 1.5 lbs (680 g) baby potatoes
– 1/3 cup butter, melted
– 1 cup parmesan cheese
– 8 garlic cloves, minced
– Seasonings: 2 tsp each of paprika, oregano, garlic powder, salt, black pepper
– 3 tbsp olive oil
For the chicken:
– 6 to 8 chicken thighs, boneless & skinless
– Seasonings: 1 tbsp seasoning salt, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp italian seasoning, 1 tsp cumin
– 1 lemon, juiced
– 2 tbsp mayonnaise
For the garlic & onion:
– 2 garlic heads + 2 tbsp olive oil + 2 tsp salt
– 1 red onion, cut into chunks + olive oil, drizzled
For the Aioli:
– 1/3 cup greek yogurt + 1/3 cup mayonnaise
– 2 roasted garlic heads
– 1/4 lemon, juiced
– 2 tsp black pepper + 1 tsp salt
– 3 tbsp chives, chopped
For the Baste (optional ):
– 1/4 cup mayonnaise
– 1/4 cup parmesan
– 2 tsp paprika
Instructions:
1. In a bowl, combine the chicken, seasonings, lemon juice, garlic, and mayonnaise. Mix well and marinate for as long as you wish (up to overnight).
2. Preheat your oven to 375°F (190°C). Add the potatoes to a large casserole dish. Toss with the melted butter, parmesan, olive oil, garlic, and seasonings. Spread evenly.
3. Top with the chicken thighs. Add the red onion chunks around the dish & drizzle them with olive oil.
4. Slice the tops off the garlic heads, drizzle with olive oil and salt, wrap in foil, & place in dish.
5. Bake for 40 mins. Broil for the last 2–3 mins if desired.
6. Optional but recommended: Mix together mayo, parmesan, and paprika. At the 20-min mark, baste the chicken & return to the oven.
7. In a bowl, combine the yogurt, mayo, lemon juice, salt, pepper, and chives. Squeeze in as much of the roasted garlic as you wish OR chop them up first. Mix.
8. Finish with fresh parm, chives, & lemon slices. Enjoy!