Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the potato chunks and chicken thighs with olive oil, paprika, salt, and pepper. Spread them in a single layer on a large rimmed baking sheet, skin-side up.
  3. Roast in the oven for 25–30 minutes until the chicken skin is mahogany-colored and the potatoes are tender (chicken internal temperature should reach 165°F).
  4. Whisk together the melted butter, minced garlic, lemon juice, and Parmesan cheese.
  5. Drizzle the garlic parmesan mixture evenly over the chicken and potatoes.
  6. Switch the oven to 'Broil' for 2–3 minutes until the cheese is bubbling and golden-brown.
  7. Garnish with fresh parsley before serving.