Ingredients:

  • 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 tbsp melted unsalted butter
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 6 (6 oz) boneless, skinless chicken thighs
  • ½ cup mayonnaise
  • ⅓ cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp Italian seasoning
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss potato chunks with melted butter, garlic powder, paprika, salt, and pepper in a bowl, then spread in a single layer on a rimmed baking sheet. Roast for 10–15 minutes.
  3. In a separate bowl, combine mayonnaise, grated Parmesan, minced garlic, lemon juice, Italian seasoning, salt, and pepper. Add chicken thighs and toss until evenly coated.
  4. Nestle the coated chicken thighs among the partially cooked potatoes on the baking sheet and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Turn the broiler on high for the final 2–3 minutes until the Parmesan crust is gold and shattering. Remove from oven and let rest for 5 minutes before serving.