Sheet Pan Garlic Parmesan Chicken and Potatoes
Equipment
Ingredients
Potatoes
baby potatoes
680 g
butter (melted)
75 g
parmesan cheese
100 g
garlic cloves (minced)
8 piece
paprika
4 g
oregano
2 g
garlic powder
4 g
salt
6 g
black pepper
2 g
olive oil
45 ml
Chicken
boneless skinless chicken thighs
7 piece
seasoning salt
15 g
paprika
7 g
garlic powder
4 g
onion powder
4 g
italian seasoning
4 g
cumin
2 g
lemon (juiced)
1 piece
mayonnaise
30 g
Garlic & Onion
garlic heads
2 piece
olive oil
30 ml
salt
12 g
red onion (cut into chunks)
1 piece
Aioli
greek yogurt
80 g
mayonnaise
75 g
lemon (juiced)
0.25 piece
black pepper
4 g
salt
6 g
chives (chopped)
9 g
Baste (optional)
mayonnaise
60 g
parmesan cheese
25 g
paprika
4 g
Instructions
Marinate the chicken
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).
Preheat oven and prepare potatoes
Preheat your oven to 190°C. Add the potatoes to a large casserole dish. Toss with the melted butter, parmesan, olive oil, garlic, and seasonings. Spread evenly.
Add chicken and vegetables
Top with the chicken thighs. Add the red onion chunks around the dish & drizzle them with olive oil. Slice the tops off the garlic heads, drizzle with olive oil and salt, wrap in foil, & place in dish.
Bake the dish
Bake for 40 mins. Broil for the last 2–3 mins if desired.
Optional baste at 20 minutes
Optional but recommended: Mix together mayo, parmesan, and paprika. At the 20-min mark, baste the chicken & return to the oven.
Prepare the aioli
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.
Serve and garnish
Finish with fresh parm, chives, & lemon slices. Enjoy!
Original recipe
Storage
Store chicken and potatoes separately if possible. Reheat gently to avoid drying out the chicken.
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