Honey Garlic Parmesan Chicken & Potatoes

Ingredients

• 1500 g Boneless chicken thighs (Raw, cubed)
• 3 tsp Salt
• 3 tsp Chili flakes
• 3 tsp Paprika (For the chicken marinade)
• 4 tsp Dried parsley (For the chicken marinade)
• 4 tsp Garlic granules or powder (For the chicken marinade)
• 4 tsp Italian herbs (For the chicken marinade)
• 130 g Parmigiano Reggiano (Grated; for the chicken marinade)
• 45 g Honey (For the chicken marinade)
• 8 tsp Olive oil
• 15 g Honey (Extra, to drizzle over chicken after cooking)
• 20 g Parmesan (Extra, grated; for finishing)
• Parsley (For garnish)
• 1800 g White or yellow potatoes (Raw, cubed)
• 4 tsp Paprika (For the potatoes)
• 4 tsp Onion powder (For the potatoes)
• 4 tsp Oregano (For the potatoes)
• Olive oil cooking spray (5-second spray; for seasoning the potatoes)
• 700 g Fat-free cottage cheese (For the blended cream sauce)
• 250 g Skimmed milk (For the blended cream sauce)
• 250 g Light evaporated milk (For the blended cream sauce)
• 30 g Light butter (For the pan)
• 200 g White onion (Finely chopped)
• 45 g Garlic (Finely chopped)
• 200 g Sun-dried tomatoes (Drained and chopped)
• Fresh basil leaves (A handful, roughly chopped)
• 1 tsp Salt (For the sauce)
• 1 tsp Chili flakes (For the sauce)
• 2 tsp Italian herbs (For the sauce)
• 100 g Parmesan (Grated; for the sauce)
• 20 g Parmesan rind (In chunks)

Steps

1. 1

   Cut the chicken thighs into cubes. Add the salt, chili flakes, paprika, parsley, garlic granules or powder, Italian herbs, grated Parmigiano Reggiano, honey, and olive oil. Mix until evenly coated, then set aside to marinate while preparing the sauce and potatoes.

2. 2

   Blend the fat-free cottage cheese, skimmed milk, and light evaporated milk until smooth to make the cream sauce; set aside.

3. 3

   Cut the potatoes into cubes and arrange them on a large lined sheet pan. Spray with olive oil cooking spray, add the paprika, onion powder, and oregano, mix well, and spread the potatoes evenly across the pan.

4. 4

   Bake the potatoes at 200°C (400°F) for 35–40 minutes, until golden and crispy.

5. 5

   Meanwhile, heat a large deep pan over medium heat. Add the light butter, chopped onion, chopped garlic, and drained, chopped sun-dried tomatoes. Cook for 10 minutes, until softened.

6. 6

   Add the sauce's salt, chili flakes, Italian herbs, and chopped fresh basil to the pan. Toast for 2 minutes, stirring.

7. 7

   Reduce the heat to low. Add the blended cream sauce, grated Parmesan, and Parmesan rind chunks. Gently stir until smooth and creamy; do not let the sauce boil.

8. 8

   Remove the cooked potatoes from the sheet pan. Spread the marinated chicken evenly on the same pan.

9. 9

   Bake the chicken at 190°C (380°F) for 20 minutes, then broil/grill for 5–6 minutes, until golden and juicy.

10. 10

    Finish the chicken with a light drizzle of the extra honey and the extra grated Parmesan. Garnish with parsley.

11. 11

    Add the crispy potatoes to the cream sauce and gently fold until evenly coated.

12. 12

    Serve the creamy potatoes with the honey garlic Parmesan chicken.

Notes

The source says the blended cream sauce is prepared but does not explicitly describe the blending action; blending the listed sauce ingredients until smooth is the minimal connective step. The video transcript's chicken timing conflicts with the written instructions; the written recipe's specific timing (20 minutes baking plus 5–6 minutes broiling/grilling) is followed.

Nutrition per serving

• main
• meal prep
• high-protein
• chicken
• sheet-pan
• oven-baked
• roasted
• comfort food