Shared recipe

Garlic Parmesan Potato Chicken

4 servings5 / 5ChickenHealthyOne-PanHigh-ProteinQuick

Chicken thighs roasted beside halved baby potatoes and green beans in garlic butter, finished with parmesan and parsley. One dish, 35 minutes in the oven.

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Time

Prep: 15min
Cook: 35min
Total: 50min

Nutrition

per serving

Calories: 620
Protein: 44g
Carbs: 34g
Fat: 33g

One serving: 1/4 of the dish

Instructions

Assembly

Preheat the oven to 425F (220C).
Halve the baby potatoes and lay them cut side up in an oval baking dish in a shingled row along one long side, following the curve of the rim.
Season the halved chicken thighs with salt and pepper and lay them along the opposite side of the dish in a row that mirrors the potatoes.
Trim the green beans and lay them lengthways into the channel between the potatoes and the chicken so the dish is full.
Melt the butter with the minced garlic and spoon it over everything. Scatter the grated parmesan over the potatoes and chicken and sprinkle the parsley over the top.

Bake and Serve

Roast for 35 minutes until the potatoes are golden and crisp at the edges, the chicken is cooked through and the parmesan has browned.
Serve straight from the dish, spooning the garlic butter from the bottom over each plate.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Pat the chicken completely dry with paper towels before seasoning to ensure a superior golden-brown sear in the oven.

Tip 2 of 3

For even cooking, ensure the potatoes are cut to a uniform 1-inch size. If using large green beans, trim them to match the length of the halved potatoes.

Tip 3 of 3

Place the chicken pieces skin-side up (or fat-cap side up) on top of the vegetables so the rendered fats drip down and season the potatoes.

Source

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