One-Pan Greek Parmesan Chicken & Potatoes with Roasted Garlic Tzaziki

70 mins
Serves 1
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Directions

  1. 1In a bowl, mix the melted butter, 1 cup grated parmesan, minced garlic, and black pepper until it forms a thick paste.
  2. 2In a bowl, mix the melted butter, 1 cup grated parmesan, minced garlic, and black pepper until it forms a thick paste.
  3. 3In a bowl, mix the melted butter, 1 cup grated parmesan, minced garlic, and black pepper until it forms a thick paste.
  4. 4Spread the garlic parmesan butter evenly along the bottom of a large casserole dish (10”x15” is ideal).
  5. 5Spread the garlic parmesan butter evenly along the bottom of a large casserole dish (10”x15” is ideal).
  6. 6Spread the garlic parmesan butter evenly along the bottom of a large casserole dish (10”x15” is ideal).
  7. 7Halve the baby potatoes and place them cut side down into the parmesan butter.
  8. 8Halve the baby potatoes and place them cut side down into the parmesan butter.
  9. 9Halve the baby potatoes and place them cut side down into the parmesan butter.
  10. 10Pat the chicken thighs dry with paper towel then add them on top of the potatoes, skin-side up.
  11. 11Pat the chicken thighs dry with paper towel then add them on top of the potatoes, skin-side up.
  12. 12Pat the chicken thighs dry with paper towel then add them on top of the potatoes, skin-side up.
  13. 13Pre-heat the oven to 375F (190C).
  14. 14Pre-heat the oven to 375F (190C).
  15. 15Pre-heat the oven to 375F (190C).
  16. 16Mix 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.
  17. 17Mix 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.
  18. 18Mix 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.
  19. 19Massage this zesty marinade all over the chicken thighs, ensuring every nook and cranny is coated.
  20. 20Massage this zesty marinade all over the chicken thighs, ensuring every nook and cranny is coated.
  21. 21Massage this zesty marinade all over the chicken thighs, ensuring every nook and cranny is coated.
  22. 22Rub the coated thighs over the potatoes to share the love then ensure the chicken is skin-side up on top of the potatoes.
  23. 23Rub the coated thighs over the potatoes to share the love then ensure the chicken is skin-side up on top of the potatoes.
  24. 24Rub the coated thighs over the potatoes to share the love then ensure the chicken is skin-side up on top of the potatoes.
  25. 25Sprinkle with 1/4 cup parmesan.
  26. 26Sprinkle with 1/4 cup parmesan.
  27. 27Sprinkle with 1/4 cup parmesan.
  28. 28Cut 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.
  29. 29Cut 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.
  30. 30Cut 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.
  31. 31Wrap tightly then place the foil-wrapped garlic onto the baking tray.
  32. 32Wrap tightly then place the foil-wrapped garlic onto the baking tray.
  33. 33Wrap tightly then place the foil-wrapped garlic onto the baking tray.
  34. 34Bake for 50 minutes, then carefully remove the foil-wrapped garlic and set aside to cool slightly.
  35. 35Bake for 50 minutes, then carefully remove the foil-wrapped garlic and set aside to cool slightly.
  36. 36Bake for 50 minutes, then carefully remove the foil-wrapped garlic and set aside to cool slightly.
  37. 37Return 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.
  38. 38Return 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.
  39. 39Return 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.
  40. 40While everything’s finishing up, squeeze the roasted garlic cloves into a bowl.
  41. 41While everything’s finishing up, squeeze the roasted garlic cloves into a bowl.
  42. 42While everything’s finishing up, squeeze the roasted garlic cloves into a bowl.
  43. 43Add Greek yogurt, grated cucumber, fresh dill, salt, lemon juice, and olive oil.
  44. 44Add Greek yogurt, grated cucumber, fresh dill, salt, lemon juice, and olive oil.
  45. 45Add Greek yogurt, grated cucumber, fresh dill, salt, lemon juice, and olive oil.
  46. 46Mix until creamy and dreamy. Taste and adjust salt/lemon juice as needed.
  47. 47Mix until creamy and dreamy. Taste and adjust salt/lemon juice as needed.
  48. 48Mix until creamy and dreamy. Taste and adjust salt/lemon juice as needed.
  49. 49Remove the tray from the oven. Baste the chicken thighs with the pan juices (trust me, this is the money move).
  50. 50Remove the tray from the oven. Baste the chicken thighs with the pan juices (trust me, this is the money move).
  51. 51Remove the tray from the oven. Baste the chicken thighs with the pan juices (trust me, this is the money move).
  52. 52Sprinkle with a final dusting of parmesan cheese, fresh chopped parsley, little sprigs of dill and lemon slices.
  53. 53Sprinkle with a final dusting of parmesan cheese, fresh chopped parsley, little sprigs of dill and lemon slices.
  54. 54Sprinkle with a final dusting of parmesan cheese, fresh chopped parsley, little sprigs of dill and lemon slices.
  55. 55Serve 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!
  56. 56Serve 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!
  57. 57Serve 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
  • 6 chicken thighs, bone-in & skin-on
  • 6 chicken thighs, bone-in & skin-on
  • 2 lemons, juiced
  • 2 lemons, juiced
  • 2 lemons, juiced
  • 2 tbsp dijon mustard
  • 2 tbsp dijon mustard
  • 2 tbsp dijon mustard
  • 1.5 tbsp oregano
  • 1.5 tbsp oregano
  • 1.5 tbsp oregano
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tbsp lemon zest
  • 2 tbsp lemon zest
  • 2 tbsp lemon zest
  • 8 garlic cloves, smashed
  • 8 garlic cloves, smashed
  • 8 garlic cloves, smashed
  • 5 tbsp olive oil
  • 5 tbsp olive oil
  • 5 tbsp olive oil
  • 0.5 cup parmesan cheese, grated
  • 0.5 cup parmesan cheese, grated
  • 0.5 cup parmesan cheese, grated
  • Fresh parsley
  • Fresh parsley
  • Fresh parsley
  • dill
  • dill
  • dill
  • 1.5 lb baby golden potatoes, halved
  • 1.5 lb baby golden potatoes, halved
  • 1.5 lb baby golden potatoes, halved
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter
  • 1 cup parmesan cheese, grated
  • 1 cup parmesan cheese, grated
  • 1 cup parmesan cheese, grated
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 garlic heads
  • 2 garlic heads
  • 2 garlic heads
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 0.33 cup grated cucumber
  • 0.33 cup grated cucumber
  • 0.33 cup grated cucumber
  • 1 cup plain greek yogurt
  • 1 cup plain greek yogurt
  • 1 cup plain greek yogurt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 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.
One-Pan Greek Parmesan Chicken & Potatoes with Roasted Garlic Tzaziki | Clip Recipe