Ingredients:

  • 5 lbs Yukon Gold or Russet Potatoes, cut into roughly 1-inch chunks
  • 3 Tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 4 large Boneless, Skinless Chicken Thighs (about 1.5 lbs)
  • 4 Tbsp softened Unsalted Butter
  • 5 cloves Fresh Garlic, minced
  • 1/2 cup packed Freshly Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley, chopped
  • 1 tsp Dried Italian Seasoning Blend
  • 1/2 tsp Smoked Paprika
  • 1 Tbsp Freshly Squeezed Lemon Juice

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. In a large bowl, toss the cut potatoes with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
  3. Place the potatoes in the preheated oven and roast for 15 minutes to start the crisping process.
  4. While potatoes roast, combine the softened butter, minced garlic, grated Parmesan, parsley, Italian seasoning, smoked paprika, and lemon juice in a small bowl. Mix well until a thick paste forms.
  5. Pat the chicken thighs completely dry using paper towels. Rub the entire surface of each chicken thigh thoroughly with the prepared Garlic Parmesan Paste.
  6. Remove the baking sheet from the oven. Push the partially cooked potatoes to the sides of the tray to make space. Nestle the coated chicken pieces into the centre of the potatoes.
  7. Return the sheet pan to the oven. Roast for an additional 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the edges of the potatoes are deeply golden and crisp.
  8. Let the chicken rest on the pan for 5 minutes before serving directly from the tray.