Directions
- 1In a bowl, mix the melted butter, 1 cup grated parmesan, minced garlic, and black pepper until it forms a thick paste.
- 2Spread the garlic parmesan butter evenly along the bottom of a large casserole dish (10”x15” is ideal).
- 3Halve the baby potatoes and place them cut side down into the parmesan butter.
- 4Pat the chicken thighs dry with paper towel then add them on top of the potatoes, skin-side up.
- 5Pre-heat the oven to 375F (190C).
- 6Mix together the seasonings: 1 1/2 tbsp oregano, 1 tbsp paprika, 2 tsp black pepper, 2 tsp garlic powder, 2 tsp salt. Toss onto the chicken along with 5 tbsp olive oil, 2 tbsp dijon mustard, the juice of 2 lemons, 2 tbsp of lemon zest and 8 smashed garlic cloves.
- 7Massage this zesty marinade all over the chicken thighs, ensuring every nook and cranny is coated.
- 8Rub the coated thighs over the potatoes to share the love then ensure the chicken is skin-side up on top of the potatoes.
- 9Sprinkle with 1/4 cup parmesan.
- 10Cut the tops off of two garlic heads (about 1/4 inch to expose the cloves). Place onto a sheet of tinfoil then drizzle each head with olive oil and salt.
- 11Wrap tightly then place the foil-wrapped garlic onto the baking tray.
- 12Bake for 50 minutes, then carefully remove the foil-wrapped garlic and set aside to cool slightly.
- 13Return the tray to the oven and bake for another 20-30 minutes until the chicken skin is deeply golden and the potatoes are fork-tender. If you want extra crispy skin, crank the heat up to 400°F for the last 10 minutes.
- 14While everything’s finishing up, squeeze the roasted garlic cloves into a bowl.
- 15Add Greek yogurt, grated cucumber, fresh dill, salt, lemon juice, and olive oil.
- 16Mix until creamy and dreamy. Taste and adjust salt/lemon juice as needed.
- 17Remove the tray from the oven. Baste the chicken thighs with the pan juices (trust me, this is the money move).
- 18Sprinkle with a final dusting of parmesan cheese, fresh chopped parsley, little sprigs of dill and lemon slices.
- 19Serve the tzatziki spread into a circular bed, topped with two chicken thighs, a handful of potatoes and a drizzle of remaining pan juices. Garnish as you wish and enjoy!
Ingredients
- 6 chicken thighs, bone-in & skin-on
- 2 lemons, juiced
- 2 tbsp dijon mustard
- 1.5 tbsp oregano
- 1 tbsp paprika
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tbsp lemon zest
- 8 garlic cloves, smashed
- 5 tbsp olive oil
- 0.5 cup parmesan cheese, grated
- Fresh parsley
- dill
- 1.5 lb baby golden potatoes, halved
- 0.25 cup butter
- 1 cup parmesan cheese, grated
- 5 garlic cloves
- 2 tsp black pepper
- 2 garlic heads
- 2 tbsp olive oil
- 2 tsp salt
- 1 tbsp fresh dill, finely chopped
- 0.33 cup grated cucumber
- 1 cup plain greek yogurt
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp olive oil
Equipment
large casserole dishbowltinfoilpaper towel
Tips
- For extra crispy chicken skin, crank the oven heat up to 400°F for the last 10 minutes of baking.
- Baste the chicken thighs with the pan juices after removing them from the oven for a richer flavor.
- Taste the tzatziki and adjust salt and lemon juice as needed.
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