Sheet Pan Garlic Parmesan Chicken & Potatoes
Ingredients
Potatoes
baby potatoes (whole)
680 g
butter (melted)
75 g
parmesan cheese (grated)
100 g
garlic cloves (minced)
8 piece
paprika
4 g
oregano
2 g
garlic powder
4 g
salt
4 g
black pepper
4 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
10 g
red onion (chunked)
1 piece
Aioli
greek yogurt
80 g
mayonnaise
75 g
roasted garlic
2 head
lemon (juiced)
0.25 piece
black pepper
4 g
salt
5 g
chives (chopped)
9 g
Baste (optional)
mayonnaise
55 g
parmesan (grated)
25 g
paprika
4 g
Instructions
Marinate the chicken
Combine chicken thighs with seasonings, lemon juice, garlic, and mayonnaise. Mix well.
Preheat oven and prepare potatoes
Preheat oven to 190°C. Add potatoes to casserole dish and toss with melted butter, parmesan, olive oil, garlic, and seasonings.
Assemble the dish
Place marinated chicken thighs on top of potatoes. Add red onion chunks around the dish and drizzle with olive oil.
Prepare garlic heads
Slice tops off garlic heads, drizzle with olive oil and salt, wrap in foil and place in the dish.
Bake the dish
Bake at 190°C for 40 minutes. Broil for the last 2-3 minutes if desired for extra crispiness.
Optional baste
Mix mayo, parmesan and paprika. At the 20-minute mark, baste the chicken and return to the oven.
Prepare the aioli
Combine yogurt, mayo, lemon juice, salt, pepper, chives and roasted garlic. Mix well.
Finish and serve
Garnish with fresh parmesan, chives, and lemon slices. Serve with aioli on the side.
Original recipe
Storage
Store aioli separately in the fridge. Reheat chicken and potatoes together to maintain crispiness.
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