Description
Juicy chicken thighs with golden crispy skin, roasted in garlic butter and served with cheesy Parmesan potatoes—this one-pan meal is pure comfort.
Ingredients
→ For the Chicken:
4 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
1 teaspoon paprika
→ For the Garlic Butter and Potatoes:
2 tablespoons olive oil
1 pound baby potatoes, halved
3 tablespoons unsalted butter
4 garlic cloves, minced
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme or rosemary (optional)
Chopped parsley, for garnish (optional)
Instructions
Preheat oven to 400°F (200°C).
Prep the chicken: Pat chicken thighs dry and season with salt, pepper, and paprika.
Sear the chicken: In an oven-safe skillet, heat olive oil over medium heat. Place chicken skin-side down and sear for 7–8 minutes until golden and crisp. Flip and cook for another 3–4 minutes. Remove and set aside.
Sauté garlic & prep potatoes: In the same skillet, melt butter and sauté minced garlic for 30 seconds. Add baby potatoes, season with salt and pepper, and toss to coat in garlic butter.
Add cheese & return chicken: Sprinkle half the Parmesan over the potatoes. Place chicken thighs on top (skin-side up).
Roast in the oven for 30–35 minutes, or until chicken reaches an internal temp of 165°F and potatoes are fork-tender.
Final crisp: Sprinkle remaining Parmesan over the potatoes during the last 5 minutes of baking.
Garnish and serve: Top with chopped parsley and serve hot.
Notes
Use sweet potatoes for a slightly sweet twist.
Add chili flakes or cayenne for a spicier version.
Boneless thighs work too—reduce oven time to 20–25 minutes.
Add fresh herbs like rosemary or thyme for an herby boost.
For a dairy-free version, use plant-based butter and omit Parmesan or use a substitute.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Hearty Mains
- Method: Stovetop + Oven-Baked
- Cuisine: American Comfort Food
