Garlic Parmesan Chicken Thighs and Potatoes
1 hr 20 min6 servings
Bone-in chicken thighs and cubed potatoes roasted together with a garlicky mayo-mustard coating, finished with Parmesan and fresh dill.
| prepPreheat oven to 350°F / 175°C | |||||
| 900 g Yukon Gold potatoes, cut into 1-inch cubes | Toss potatoes with spices, spread in dish | Coat chicken with mayo, mustard & seasonings, place on potatoes | Bake 350°F / 175°C, 60–75 min until chicken reaches 165°F / 74°C | Increase to 400°F / 200°C, bake 2–3 min until golden | Top with Parmesan & dill, squeeze lemon, serve |
| 1 teaspoon sweet paprika | |||||
| 1 teaspoon garlic powder | |||||
| 1 teaspoon onion powder | |||||
| 1 teaspoon kosher salt | |||||
| 6 bone-in, skin-on chicken thighs | |||||
| 120 ml mayonnaise | |||||
| 2 tablespoons Dijon mustard | |||||
| 6 garlic cloves, finely chopped | |||||
| ½ teaspoon grated lemon zest | |||||
| 2 teaspoons freshly squeezed lemon juice | |||||
| 1 teaspoon garlic powder | |||||
| 1 teaspoon onion powder | |||||
| 1 teaspoon Italian seasoning | |||||
| 1½ teaspoons kosher salt | |||||
| 1¼ teaspoons sweet paprika | |||||
| ¼ teaspoon freshly ground black pepper | |||||
| 115 g Parmesan cheese, freshly grated | |||||
| 1 tablespoon chopped fresh dill | |||||
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