Garlic Butter Parmesan Chicken and Potatoes
Equipment
Ingredients
Potatoes
baby potatoes (whole)
680 g
butter (melted)
75 g
parmesan cheese (grated)
100 g
garlic cloves (minced)
8 cloves
paprika
4 g
oregano
2 g
garlic powder
4 g
salt
4 g
black pepper
2 g
olive oil
45 ml
Chicken
boneless skinless chicken thighs (raw)
7 pcs
seasoning salt
15 g
paprika
7 g
garlic powder
4 g
onion powder
4 g
italian seasoning
3 g
cumin
2 g
lemon (juiced)
1 pcs
mayonnaise
30 g
Garlic & Onion
garlic heads (whole)
2 pcs
olive oil
30 ml
salt
10 g
red onion (chunked)
1 pcs
Aioli
greek yogurt
80 g
mayonnaise
80 g
lemon (juiced)
0.25 pcs
black pepper
4 g
salt
5 g
chives (chopped)
9 g
Baste
mayonnaise
60 g
parmesan cheese (grated)
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 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.
Add chicken and aromatics
Top with the chicken thighs. Add the red onion chunks around the dish & drizzle them with olive oil.
Prepare garlic heads for roasting
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
Optional but recommended: Mix together mayo, parmesan, and paprika. At the 20-min mark, baste the chicken & return to the oven.
Prepare 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.
Finish and serve
Finish with fresh parm, chives, & lemon slices. Enjoy!
Original recipe
Storage
Store aioli separately in refrigerator for up to 5 days
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