Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 0.5 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cornstarch
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C). Place your baking sheet inside while it heats. Pat the chicken thighs completely dry with paper towels. Wait until the skin feels like parchment.
  2. In a large bowl, whisk 3 tbsp olive oil, 4 cloves minced garlic, 1 tsp oregano, 1 tsp paprika, salt, and pepper.
  3. Toss the 1.5 lbs Yukon Gold cubes in the bowl with the oil mixture and 1 tbsp cornstarch until they look dull and pasty.
  4. Fold in 0.5 cup grated Parmesan. Adding the cheese last prevents it from clumping at the bottom of the bowl.
  5. Carefully remove the hot baking sheet and spread the potatoes in a single layer, leaving space for the meat.
  6. Nestling the thighs skin side up between the potatoes. Ensure no potatoes are trapped under the meat.
  7. Roast for 35 minutes until the chicken skin is dark gold and crackling.
  8. Ensure the internal temp hits 165°F. The potatoes should be easily pierced with a fork.
  9. Sprinkle with fresh parsley and a squeeze of lemon. Let it sit for 5 minutes before serving to let the juices redistribute.