One-Pan Greek Parmesan Chicken and Potatoes

Ingredients

Chicken and potatoes

• 6 chicken thighs, bone-in and skin-on
• 1.5 lb (680g) baby golden potatoes, halved
• 2 lemons, juiced
• 2 tbsp lemon zest
• 2 tbsp dijon mustard
• 1 1/2 tbsp oregano
• 1 tbsp paprika
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 8 garlic cloves, smashed
• 5 tbsp olive oil
• 1/2 cup parmesan cheese, grated
• Fresh parsley and dill, for garnish

Garlic parmesan butter

• 1/4 cup butter, softened
• 1 cup parmesan cheese, grated
• 5 garlic cloves, grated
• 2 tsp black pepper

Roasted garlic tzatziki

• 2 garlic heads
• 2 tbsp olive oil, for roasting the garlic
• 2 tsp salt, for roasting the garlic
• 1 cup plain Greek yogurt
• 1/3 cup grated cucumber
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp salt

Instructions

1. Preheat the oven to 425F.
2. Slice the tops off the garlic heads, drizzle with 2 tbsp olive oil and 2 tsp salt, and wrap in foil.
3. Whisk the lemon juice, lemon zest, dijon, oregano, paprika, salt, pepper, garlic powder and 3 tbsp of the olive oil into a marinade.
4. Toss the chicken in about two-thirds of the marinade.
5. On a large sheet pan, toss the potatoes and smashed garlic with the remaining marinade, the remaining 2 tbsp olive oil and the 1/2 cup parmesan.
6. Mix the softened butter, 1 cup parmesan, grated garlic and pepper into a paste.
7. Nestle the chicken skin-side up among the potatoes and spread the garlic parmesan butter over the skin.
8. Put the foil-wrapped garlic on the pan and roast everything for 40-45 minutes, until the skin is crisp, the potatoes are golden and the chicken reaches at least 175F inside.
9. Squeeze the grated cucumber in a towel to remove excess water.
10. Squeeze the roasted garlic cloves out of their skins and mash them.
11. Stir the mashed garlic into the yogurt with the cucumber, dill, lemon juice, olive oil and salt.
12. Garnish the pan with parsley and dill and serve with the tzatziki.

Notes

• The source lists only ingredients. The method, oven temperature and times are inferred from a standard one-pan roast, so check the chicken with a thermometer.
• If the parmesan on the chicken browns too fast, loosely tent the pan with foil for the last 10 minutes.