Sometimes all you need is a simple meat and potato dinner with a simple side salad and this is just that! Skin-on bone-in chicken thighs get baked with potatoes in a parmesan oil until the potatoes are golden and chicken skin is deliciously crispy. The parmesan oil gets converted into a punchy dressing to drizzle over and cut through the rich chicken and potatoes. A simple side salad rounds it all out.
Keep in mind it does take a while for the potatoes and chicken to cook through, but it’s all hands-off time!
Ingredient highlight
Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4
Prep Time 10 minutes 
Cook Time 50 minutes Ingredients
- 1/4 cup finely grated parmesan
- 1/4 cup olive oil
- 2 tsp dried oregano
- 2 tsp maple syrup
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1.5 lbs potatoes, cut into wedges or 1-2-inch pieces*
- 2-2.5 lbs bone-in skin-on chicken thighs, excess skin and fat trimmed off**
- 2 tbsp red wine vinegar
- 2 tsp dijon mustard
- 1-2 cloves garlic, pressed or grated
- 4 cups radicchio or other salad green
- Chopped parsley, for topping
- *Use your favorite potato variety for roasting. I used russets because that's what I had, but you can use red or yellow waxy potatoes for a creamier center.
- **It’s super important to trim off any excess chicken skin or fat to reduce the amount of oil that will be cooked out of the skins.
- Note: ~ Parmesan Baked Chicken + Potatoes this dish is a bit oily in nature because fat from the chicken skin drips down onto the potatoes, but that is what makes it SO good! See substitutions if you’d rather use boneless skinless.
- Potato tip! ~ For the crispiest potatoes, soak them in cold water for a few minutes (optional) and add them to a kitchen towel and rub them dry to get the moisture off.
Instructions
- Preheat your oven to 450F or preferably 425F convection. Line a baking sheet with parchment paper.
- In a jar with a lid, add parmesan, oil, oregano, maple, 1 teaspoon salt, onion powder, and pepper. Stir to combine.
- Add the potatoes to the baking sheet and toss with 3 tablespoons of the oil mixture, using your hands to evenly coat the potatoes. Spread out into an even layer, placing the potatoes on top of any parmesan bits so the cheese doesn’t burn and you’ll get delicious golden cheesy potatoes!
- Nestle the chicken into the potatoes and pat the skins dry. Season the chicken all over with remaining ½ teaspoon salt, then drizzle a teaspoon or two total of the oil mixture (try to get more oil, less cheese) on top of the chicken thighs and use your hands to rub the salt and oil all over.
- Bake for 40-50 minutes, or until both the chicken and potatoes are cooked through, the chicken skin is a deep golden color, and potatoes are charred/browned in spots (cooking times will vary depending on how big your chicken/potatoes are and your oven).
- To the remaining oil mixture, add the vinegar, dijon, and garlic and shake vigorously to combine.
- Serve the chicken and potatoes with a side of radicchio or other greens and drizzle the dressing all over everything. Sprinkle chopped herbs over top.
Items you can prep ahead (optional)
- Mix together the parmesan oil
- Cut 1.5 lbs potatoes into cubes or wedges
- Trim the excess fat and skin off of 2.5 lbs bone-in skin-on chicken thighs
- Chop 4 cups radicchio or other salad green
- Chop parsley, for topping
Substitutions:
- To make dairy-free, skip the parm. If skipping parm, only toss the potatoes with 2 tablespoons of the oil mixture.
- To make vegan, see above + skip the chicken and bake or pan-fry tofu separately to serve with the potatoes. The potatoes cooked on their own should take about 30-40 minutes, depending on how you cut them.
- You can use boneless skinless chicken thighs if you don’t like bone-in chicken. If you do this, add a bit more oil to the potatoes before roasting. Use 1-1.5 lbs of boneless skinless chicken and add it to the sheet pan (rub with salt + oil) when there is about 15 minutes left of baking time.
- You could also use chicken drumsticks or a combination of thighs/drummies
- Use apple cider vinegar in place of red wine vinegar.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up the leftover chicken and potatoes in the microwave until warmed through.
- You could also warm them up in a 300F oven for 15 minutes or so, which should result in a crispier chicken skin.
- Toss the potatoes with salad greens in leftover dressing and serve with the chicken.
- Use any leftover dressing to add to sandwiches (Italian style) or for dunking bread.
- You could also use it as a simple salad dressing.
