Sheet Pan Garlic Parmesan Chicken and Potatoes

72Min

6Servings

485Cal

MediumLevel

Gluten freeKid friendlyhigh protein

#sheet pan#one pan#chicken#potatoes#garlic parmesan#easy dinner

Equipment

mixing bowl

large baking dish

chef's knife

mixing spoon

oven

aluminum foil

serving plate

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

6 g

black pepper

3 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

3 g

lemon (juiced)

1 piece

mayonnaise

30 g

Garlic & Onion

garlic heads

2 piece

olive oil

30 ml

salt

12 g

red onion (chunked)

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

Optional Baste

mayonnaise

60 g

parmesan cheese (grated)

25 g

paprika

4 g

Instructions

Marinate the chicken

Combine chicken thighs with seasonings, lemon juice, garlic, and mayonnaise in a bowl. Mix well to coat evenly.

10 min

Marinate up to overnight for maximum flavor

Prepare the potatoes

Toss baby potatoes with melted butter, parmesan cheese, olive oil, minced garlic, and seasonings in a large baking dish.

5 min

Spread potatoes in a single layer for even roasting

Prepare garlic heads for roasting

Slice tops off garlic heads, drizzle with olive oil and salt, then wrap each head in foil.

3 min

Use a sharp knife for clean cuts on garlic heads

Assemble the sheet pan

Place marinated chicken thighs on top of seasoned potatoes. Arrange red onion chunks around the dish and drizzle with olive oil. Add wrapped garlic heads.

5 min

Ensure chicken is evenly spaced for proper cooking

Bake the dish

Bake at 190°C for 40 minutes until chicken is cooked through and potatoes are tender. Broil for the last 2-3 minutes for extra crispiness if desired.

40 min190°Ctimer 40 min

Check chicken reaches 75°C internal temperature

Optional baste (recommended)

At the 20-minute mark, mix mayonnaise, parmesan, and paprika. Baste the chicken thighs and return to oven.

2 min

Basting adds extra flavor and golden color

Prepare the garlic aioli

Combine greek yogurt, mayonnaise, lemon juice, salt, pepper, and chopped chives. Squeeze or chop in roasted garlic cloves to taste.

5 min

Adjust garlic amount based on your preference

Serve the dish

Finish with fresh parmesan, chopped chives, and lemon slices. Serve hot with the garlic aioli on the side.

2 min

Serve immediately for best texture

Original recipe

InstagramRecipe by @recipeincaption

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or oven 180°C for 10 minutes

Store chicken and potatoes separately from aioli. Reheat in oven for best texture.

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