Sheet Pan Garlic Parmesan Chicken and Potatoes

Ingredients

• 1.5 lb baby potatoes
• 0.333 cup butter (melted)
• 1 cup parmesan cheese
• 8 garlic (cloves, minced)
• 2 tsp paprika (for potatoes)
• 2 tsp oregano (for potatoes)
• 2 tsp garlic powder (for potatoes)
• 2 tsp salt (for potatoes)
• 2 tsp black pepper (for potatoes)
• 3 tbsp olive oil (for potatoes)
• 7 chicken thighs (boneless & skinless (6 to 8 thighs))
• 1 tbsp seasoning salt
• 1 tbsp paprika (for chicken)
• 2 tsp garlic powder (for chicken)
• 2 tsp onion powder
• 2 tsp italian seasoning
• 1 tsp cumin
• 1 lemon juice (from 1 lemon)
• 2 tbsp mayonnaise (for chicken marinade)
• 2 heads garlic
• 2 tbsp olive oil (for roasting garlic)
• 2 tsp salt (for roasting garlic)
• 1 red onion (cut into chunks)
• olive oil (drizzled over onion)
• 0.333 cup greek yogurt (for aioli)
• 0.333 cup mayonnaise (for aioli)
• 0.25 lemon juice (from 1/4 lemon, for aioli)
• 2 tsp black pepper (for aioli)
• 1 tsp salt (for aioli)
• 3 tbsp chives (chopped, for aioli)
• 0.25 cup mayonnaise (for baste)
• 0.25 cup parmesan cheese (for baste)
• 2 tsp paprika (for baste)
• fresh parmesan (for garnish)
• chives (for garnish)
• lemon slices (for garnish)

Steps

1. 1

   In a large bowl, combine the chicken thighs, seasoning salt, 1 tbsp paprika, 2 tsp garlic powder, onion powder, italian seasoning, cumin, lemon juice, and 2 tbsp mayonnaise. Mix well to ensure the chicken is thoroughly coated. Marinate for as long as you wish, up to overnight.

2. 2

   Preheat your oven to 375°F (190°C).

3. 3

   Place the baby potatoes in a large casserole dish or on a sheet pan. Add the melted butter, 1 cup parmesan cheese, 3 tbsp olive oil, 8 minced garlic cloves, and the potato seasonings (2 tsp each of paprika, oregano, garlic powder, salt, and black pepper). Toss until the potatoes are evenly coated, then spread them out in an even layer.

4. 4

   Arrange the marinated chicken thighs on top of the potatoes. Scatter the red onion chunks around the dish and drizzle them with a bit of olive oil.

5. 5

   Prepare the garlic heads by slicing off the tops to expose the cloves. Drizzle with 2 tbsp olive oil and 2 tsp salt, wrap them tightly in aluminum foil, and place them in the dish with the chicken and potatoes.

6. 6

   Place the dish in the preheated oven and bake for 40 minutes total.

7. 7

   Optional: While the chicken is baking, prepare the baste by mixing 1/4 cup mayonnaise, 1/4 cup parmesan, and 2 tsp paprika. At the 20-minute mark of baking, remove the dish from the oven, baste the chicken thighs with the mixture, and return to the oven for the remaining 20 minutes.

8. 8

   If you prefer crispier skin or more color, broil the dish for the last 2–3 minutes of cooking time.

9. 9

   While the chicken finishes, prepare the aioli. In a small bowl, combine the greek yogurt, 1/3 cup mayonnaise, 1/4 lemon juice, 2 tsp black pepper, 1 tsp salt, and 3 tbsp chopped chives.

10. 10

    Once the garlic heads are roasted and soft, remove them from the foil. Squeeze the roasted cloves out of the skins directly into the aioli bowl (use as much as you wish). Mash or chop the garlic first if desired, then mix into the aioli until smooth.

11. 11

    Garnish the finished dish with fresh parmesan, additional chives, and lemon slices. Serve with the roasted garlic aioli on the side. Enjoy!

Notes

The baste is optional but highly recommended for extra flavor and a beautiful crust on the chicken. You can marinate the chicken overnight for the best flavor penetration.

Nutrition per serving

• main
• sheet pan
• chicken
• potatoes
• garlic parmesan
• baked
• dinner
• easy