Sheet Pan Garlic Parmesan Chicken and Potatoes

Ingredients

• 1.5 lb baby potatoes
• 0.333 cup butter (melted)
• 1 cup Parmesan cheese (for the potatoes)
• 8 garlic cloves (minced; for the potatoes)
• 2 tsp paprika (for the potatoes)
• 2 tsp dried oregano (for the potatoes)
• 2 tsp garlic powder (for the potatoes)
• 2 tsp salt (for the potatoes)
• 2 tsp black pepper (for the potatoes)
• 3 tbsp olive oil (for the potatoes)
• 7 boneless skinless chicken thighs (Source states 6 to 8 thighs)
• 1 tbsp seasoning salt (for the chicken)
• 1 tbsp paprika (for the chicken)
• 2 tsp garlic powder (for the chicken)
• 2 tsp onion powder (for the chicken)
• 2 tsp Italian seasoning (for the chicken)
• 1 tsp cumin (for the chicken)
• 1 lemon (juiced, for the chicken)
• 2 tbsp mayonnaise (for the chicken marinade)
• 2 garlic heads (for roasting)
• 2 tbsp olive oil (for roasting the garlic)
• 2 tsp salt (for roasting the garlic)
• 1 red onion (cut into chunks)
• olive oil (drizzled over the red onion)
• 0.333 cup Greek yogurt (for the aioli)
• 0.333 cup mayonnaise (for the aioli)
• 2 roasted garlic heads (from the roasted garlic)
• 0.25 lemon (juiced, for the aioli)
• 2 tsp black pepper (for the aioli)
• 1 tsp salt (for the aioli)
• 3 tbsp chives (chopped, for the aioli)
• 0.25 cup mayonnaise (optional baste)
• 0.25 cup Parmesan cheese (optional baste)
• 2 tsp paprika (optional baste)
• Parmesan cheese (fresh, for finishing)
• chives (for finishing)
• lemon slices (for serving)
• garlic (Explicitly mentioned in the chicken marinade instructions, but no quantity is provided separately from the listed garlic)

Steps

1. 1

   In a bowl, combine the chicken thighs with the seasoning salt, paprika, garlic powder, onion powder, Italian seasoning, cumin, lemon juice, garlic, and mayonnaise. Mix thoroughly, then marinate for as long as desired, up to overnight.

2. 2

   Preheat the oven to 375°F (190°C).

3. 3

   Add the baby potatoes to a large casserole dish. Toss them with the melted butter, Parmesan, olive oil, minced garlic, paprika, oregano, garlic powder, salt, and black pepper, then spread the potatoes evenly in the dish.

4. 4

   Place the marinated chicken thighs on top of the potatoes.

5. 5

   Add the red onion chunks around the chicken and potatoes, then drizzle the onion with olive oil.

6. 6

   Slice the tops off the two garlic heads. Drizzle them with olive oil and season with salt, then wrap them in foil and place them in the casserole dish.

7. 7

   Bake for 40 minutes. If desired, broil for the final 2–3 minutes.

8. 8

   For the optional baste, mix together the mayonnaise, Parmesan, and paprika.

9. 9

   At the 20-minute mark, spread the baste over the chicken, then return the dish to the oven and continue baking.

10. 10

    While the chicken and potatoes cook, make the aioli by combining the Greek yogurt, mayonnaise, lemon juice, salt, black pepper, and chopped chives in a bowl.

11. 11

    Squeeze as much roasted garlic as desired from the roasted garlic heads into the aioli, or chop the roasted garlic before adding it. Mix thoroughly.

12. 12

    Finish the cooked dish with fresh Parmesan, chives, and lemon slices. Serve with the roasted garlic aioli.

Notes

The source does not specify the amount of garlic used in the chicken marinade, the amount of olive oil for the onion, or quantities for the finishing Parmesan, chives, and lemon slices. The source says to bake for 40 minutes but does not provide a finished internal temperature; verify that the chicken is fully cooked before serving. Marinating may be done for up to overnight.

Nutrition per serving

• main
• sheet-pan
• baked
• chicken
• comfort food
• high-protein
• garlic
• Parmesan