Garlic Butter Parmesan Chicken and Potatoes Recipe
Juicy chicken thighs bathed in a garlicky parmesan butter sauce, paired with crispy baby potatoes and a creamy aioli. This hearty dinner delivers savory, buttery, and slightly tangy flavors that will satisfy any crowd.
Recipe by Ben Chelin· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
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Potatoes
- 1 1/2 lb baby potatoes
- 1/3 cup butter
- 1 cup parmesan cheese
- 8 garlic cloves
- 2 tsp paprika
- 2 tsp oregano
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp black pepper
- 3 tbsp olive oil
Chicken
- 7 chicken thighs
- 1 tbsp seasoning salt
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian seasoning
- 1 tsp cumin
- 1 lemon
- 2 tbsp mayonnaise
Garlic & Onion
- 2 garlic heads
- 2 tbsp olive oil
- 2 tsp salt
- 1 piece red onion
- 1 tbsp olive oil
Aioli
- 1/3 cup Greek yogurt
- 1/3 cup mayonnaise
- 2 roasted garlic heads
- 1/4 piece lemon
- 2 tsp black pepper
- 1 tsp salt
- 3 tbsp chives
Baste
- 1/4 cup mayonnaise
- 1/4 cup parmesan
- 2 tsp paprika
Instructions
- 1In a large bowl, combine the boneless skinless chicken thighs with seasoning salt, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp Italian seasoning, 1 tsp cumin, the juice of one lemon, and 2 tbsp mayonnaise; mix thoroughly and refrigerate to marinate for up to overnight.
- 2Preheat the oven to 375°F (374°F). Toss the baby potatoes with melted butter, 1 cup grated parmesan cheese, 3 tbsp olive oil, minced garlic cloves, 2 tsp paprika, 2 tsp oregano, 2 tsp garlic powder, 2 tsp salt, and 2 tsp black pepper; spread evenly in a large casserole dish.
- 3Arrange the marinated chicken thighs on top of the seasoned potatoes. Scatter the red onion chunks around the dish and drizzle with an additional 1 tbsp olive oil.
- 4Slice the tops off the two garlic heads, drizzle with 2 tbsp olive oil and 2 tsp salt, wrap each head in foil, and place them in the dish alongside the chicken and potatoes.
- 5Bake the entire dish for 40 minutes, then optionally switch to broil for the final 2–3 minutes to achieve a golden crust.
- 6At the 20‑minute mark, whisk together 0.25 cup mayonnaise, 0.25 cup grated parmesan, and 2 tsp paprika; baste the chicken with this mixture and return to the oven to finish cooking.
- 7While the chicken and potatoes finish baking, prepare the aioli: in a bowl combine 0.33 cup Greek yogurt, 0.33 cup mayonnaise, the juice of 0.25 lemon, 1 tsp salt, 2 tsp black pepper, and 3 tbsp chopped chives; fold in the roasted garlic heads if desired.
- 8Once cooked, remove the foil‑wrapped garlic heads, squeeze the softened roasted garlic into the aioli if not already mixed, and stir. Garnish the baked chicken and potatoes with fresh parmesan shavings, extra chopped chives, and lemon slices. Serve hot with a generous dollop of the garlic‑yogurt aioli.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Ahead
Mix the chicken with its seasoning and mayo, then refrigerate to marinate up to overnight before baking.
Mid‑Bake Basting
At the 20‑minute mark, whisk mayo, parmesan, and paprika, then baste the chicken before returning it to the oven.
Foil‑Wrapped Garlic
Wrap sliced garlic heads in foil with oil and salt; they soften while the chicken and potatoes bake and can be squeezed into the aioli.
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Frequently asked questions
- How long does it take to make Garlic Butter Parmesan Chicken and Potatoes?
- About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.
- How many servings does this Garlic Butter Parmesan Chicken and Potatoes recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Garlic Butter Parmesan Chicken and Potatoes recipe come from?
- It was shared by Ben Chelin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.