Garlic Parmesan Chicken and Potatoes.

Ingredients

• 4 pieces Chicken Thighs, Bone‑In, Skin‑On (about 6‑8 oz each)
• 4 medium Potatoes (peeled and cut into 1‑inch cubes)
• 2 tablespoons Avocado Oil (high‑heat oil)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 teaspoon Salt
• 1 teaspoon Italian Seasoning
• 2 cloves Garlic, Minced (or 1 tsp jarred minced garlic)
• 1/2 cup Parmesan Sauce (store‑bought or homemade cheese sauce)
• 1 cup Mozzarella Cheese, Shredded (freshly shredded)
• 1/4 cup Parmesan Cheese, Grated (for topping)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT5M

   Temperature: 400°F

2. Prepare Potatoes

   Wash, peel, and cut the potatoes into 1‑inch cubes. Pat dry with a paper towel.

   Time: PT5M

3. Season Chicken and Potatoes

   In a large mixing bowl combine avocado oil, garlic powder, paprika, and a pinch of salt. Add the chicken thighs and potato cubes, toss until everything is evenly coated.

   Time: PT5M

4. Arrange on Baking Sheet

   Line a baking sheet with parchment paper. Place the chicken thighs skin‑side up and spread the potatoes around them in a single layer.

   Time: PT3M

5. Bake

   Put the sheet pan in the oven and bake for 20 minutes.

   Time: PT20M

   Temperature: 400°F

6. Make Garlic‑Parmesan Butter Sauce

   While the chicken bakes, melt the butter in a small saucepan over low heat. Stir in the remaining salt, paprika, Italian seasoning, minced garlic, and Parmesan sauce. Cook for 2‑3 minutes until fragrant and slightly thickened.

   Time: PT5M

7. Add Sauce and Cheese

   Remove the pan from the oven. Drizzle the garlic‑parmesan butter sauce over the chicken and potatoes. Sprinkle the shredded mozzarella and grated Parmesan evenly on top.

   Time: PT3M

8. Broil to Finish

   Switch the oven to broil. Place the pan under the broiler for 3‑5 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned.

   Time: PT5M

   Temperature: Broil

9. Rest and Serve

   Remove the pan from the oven, let the dish rest for 5 minutes, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

35 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thighs, Bone‑In, Skin‑On: Chicken Breasts, Turkey Thighs
• Instead of Potatoes: Sweet Potatoes, Yukon Gold Potatoes
• Instead of Avocado Oil: Olive Oil, Canola Oil
• Instead of Garlic Powder: Fresh Minced Garlic, Garlic Salt
• Instead of Paprika: Smoked Paprika, Cayenne Pepper (use less)
• Instead of Unsalted Butter: Margarine, Olive Oil
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Italian Seasoning: Dried Oregano & Basil Mix, Herbes de Provence
• Instead of Garlic, Minced: Garlic Powder, Garlic Paste
• Instead of Parmesan Sauce: Alfredo Sauce, Cream Cheese Mixed with Milk
• Instead of Mozzarella Cheese, Shredded: Provolone, Cheddar
• Instead of Parmesan Cheese, Grated: Pecorino Romano, Grana Padano

Equipment Needed

• Large Mixing Bowl
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Chef's Knife
• Cutting Board
• Small Saucepan
• Spatula or Spoon

Critical Steps — Do Not Skip

• Coating chicken and potatoes evenly with oil and spices
• Baking for the correct 20‑minute interval
• Preparing the butter‑garlic‑Parmesan sauce without burning the butter
• Broiling until cheese is golden but not burnt

Chef Tips from the Video

• Use bone‑in, skin‑on thighs for juicier meat and extra flavor.
• Pat the potatoes dry after cutting to improve crispness.
• For extra smoky flavor, add a pinch of smoked paprika to the seasoning mix.
• If you like a spicy kick, sprinkle a dash of red‑pepper flakes over the cheese before broiling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze cooked portions for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the chicken and potatoes up to 24 hours ahead and keep refrigerated.
• Shred the mozzarella and grate the Parmesan a day before; store in sealed bags.
• The butter‑garlic sauce can be prepared earlier and reheated gently before drizzling.

Frequently Asked Questions