Sheet Pan Chicken Thighs and Potatoes
This sheet pan chicken and potatoes is a savory combination of chicken thighs, potato wedges, and a generous amount of butter, garlic, and Parmesan cheese.
Ingredients
- 1 1/2 to 2 pounds potatoes, russets
- 6 chicken thighs, bone-in, with skin, about 2 1/2 to 3 pounds
- 6 tablespoons butter
- 5 cloves garlic, pressed
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Peel the potatoes and cut them into wedges; transfer the potatoes to a bowl.
- Pat the chicken thighs with paper towels to dry; arrange them on the sheet pan.
- Combine the butter and garlic in a microwave-safe bowl or cup and microwave until the butter has melted.
- Spoon about 2 tablespoons of the butter mixture over the potatoes and toss to coat. Arrange the potatoes on the baking sheet around the chicken thighs.
- Brush the chicken thighs lightly with some of the butter mixture. Set the remaining butter mixture aside.
- Bake the chicken and potatoes in the preheated oven for 25 minutes. Turn the potatoes and brush the chicken with more of the butter mixture. Return the pan to the oven for another 10 to 15 minutes, or until the chicken and potatoes are nicely browned.
- Remove the chicken and potatoes to a platter. Combine the Parmesan cheese and parsley and sprinkle over the chicken and potatoes.
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