Description
Juicy chicken thighs baked with a tangy mayo-Parmesan crust alongside roasted baby Dutch potatoes. A one-dish meal that combines rich and bright flavors.
Ingredients
- 4 bone-in chicken thighs, trimmed (skin on)
- 1/2 cup mayonnaise
- 1/2 cup shredded Parmesan cheese
- 1 tsp garlic paste (or 2 cloves minced garlic)
- 1 tsp kosher salt
- 1 tsp blackening seasoning (or 1 tsp freshly ground black pepper + 1/2 tsp cayenne)
- 1 tsp smoked paprika
- 1/2 lb baby Dutch potatoes, halved
- 1 tsp lemon zest (garnish)
- 1 tbsp fresh parsley, chopped (garnish)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a shallow baking dish.
- Arrange halved baby Dutch potatoes in a single layer.
- Mix mayo, Parmesan, garlic paste, salt, blackening seasoning, and smoked paprika.
- Rub the mixture over the thighs and place them on top of the potatoes.
- Bake for about 75 minutes until the skin is crispy and the chicken reaches 165°F (74°C).
- Finish with lemon zest and parsley before serving.
Notes
Let chicken sit at room temperature for even cooking. For a crispier skin, broil for a few minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American