Garlic Butter Parmesan Chicken and Potatoes

Name: Garlic Butter Parmesan Chicken and Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 680 g baby potatoes; 0.33 cup butter; 1 cup parmesan cheese; 8 clove garlic cloves; 2 tsp paprika; 2 tsp oregano; 2 tsp garlic powder; 2 tsp salt; 2 tsp black pepper; 3 tbsp olive oil; 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; 2 head garlic heads; 2 tbsp olive oil; 2 tsp salt; 1 piece red onion; 1 tbsp olive oil; 0.33 cup Greek yogurt; 0.33 cup mayonnaise; 2 head roasted garlic heads; 0.25 piece lemon; 2 tsp black pepper; 1 tsp salt

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.

Maker: Ben Chelin

From: Instagram(view original)

Garlic Butter Parmesan Chicken and Potatoes

Prep Time

20 min

Cook Time

45 min

Servings

About this saved recipe

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Cooking context

1 hr 5 min estimated total time for 6 servings.

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Ingredients

No main ingredients listed.

Potatoes

1 1/2 lb baby potatoes
0.33 cup butter
1 cup parmesan cheese
8 clove 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 head garlic heads
2 tbsp olive oil
2 tsp salt
1 piece red onion
1 tbsp olive oil

Aioli

0.33 cup Greek yogurt
0.33 cup mayonnaise
2 head roasted garlic heads
0.25 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

1
In 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.
2
Preheat 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.
3
Arrange 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.
4
Slice 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.
5
Bake the entire dish for 40 minutes, then optionally switch to broil for the final 2–3 minutes to achieve a golden crust.
6
At 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.
7
While 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.
8
Once 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.