Garlic Parmesan Chicken Thighs and Potatoes
A comforting one-pan meal featuring juicy bone-in chicken thighs and flavor-soaked potatoes. The secret mayonnaise and Dijon marinade ensures crackly, golden skin and tender meat with minimal cleanup.
Ingredients
The Potatoes
- 2 pounds Yukon Gold potatoes cut into uniform 1-inch cubes
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt Diamond Crystal preferred
The Chicken
- 6 pieces bone-in, skin-on chicken thighs
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 6 cloves garlic finely chopped
- 1/2 tsp lemon zest grated
- 2 tsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1.5 tsp kosher salt Diamond Crystal preferred
- 1.25 tsp sweet paprika
- 1/4 tsp black pepper freshly ground
Toppings & Finishing
- 4 ounces Parmesan cheese freshly grated, about 1 cup
- 1 tbsp fresh dill finely chopped
- 1/2 lemon saved for serving
Instructions
- Preheat your oven to 350°F. This moderate heat ensures the bone-in chicken cooks through gently without burning the skin.
- In a large mixing bowl, toss the cubed Yukon Gold potatoes with paprika, garlic powder, onion powder, and kosher salt until evenly coated. Spread them in a single layer in your baking dish.
- In a separate bowl, coat the chicken thighs with mayonnaise, Dijon mustard, chopped garlic, lemon zest, lemon juice, and all the remaining dry spices. Ensure every piece is heavily and evenly coated.
- Place the coated chicken thighs skin-side up directly on top of the potatoes. Bake uncovered for 60 to 75 minutes, or until the internal temperature of the chicken reaches 165°F and potatoes are soft.
- Bump the oven temperature to 400°F for a few minutes to crisp the skin until it is a deep golden-brown. Watch closely.
- Remove from the oven and sprinkle with grated Parmesan, fresh dill, and a squeeze of the reserved lemon half. Rest for a minute before serving.
Notes
For extra insurance against sticking, lightly brush the baking dish with olive oil before adding the potatoes. If substituting with boneless thighs, roast potatoes alone for 30 minutes before adding the chicken.