Serves 1
Directions
- 1Start by preparing the garlic parmesan butter by mixing melted butter, grated parmesan cheese, minced garlic, and pepper in a bowl.
- 2Pour the garlic parmesan butter mixture into a white baking dish.
- 3Add baby potatoes to the baking dish, spreading them around the butter mixture.
- 4Place chicken thighs on top of the potatoes in the baking dish.
- 5Drizzle olive oil over the chicken thighs.
- 6Season the chicken with oregano, paprika, salt, garlic powder, and pepper.
- 7Add dollops of Dijon mustard on top of the chicken thighs.
- 8Squeeze fresh lemon juice over the chicken and potatoes.
- 9Rub the seasonings, Dijon mustard, and lemon juice into the chicken and potatoes to ensure they are well coated.
- 10Grate lemon zest over the chicken.
- 11Prepare garlic heads for roasting by drizzling with olive oil and sprinkling with salt on aluminum foil.
- 12Place the chicken and potatoes in the oven.
- 13After baking, sprinkle grated Parmesan cheese over the cooked chicken and potatoes.
- 14Serve the cooked chicken and potatoes with lemon slices and fresh dill.
- 15Prepare the roasted garlic tzatziki by combining plain Greek yogurt, roasted garlic, fresh dill, and grated cucumber in a bowl.
- 16Add olive oil to the tzatziki mixture.
- 17Stir everything together until well combined.
- 18Serve the Greek Parmesan Chicken and Potatoes with the roasted garlic tzatziki.
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
baking dishbowlspoontongsgrater
Tips
- Use bone-in and skin-on chicken thighs for extra flavor and crispiness.
- Grate fresh lemon zest for a more intense citrus aroma.
- Roasting garlic brings out a sweet and mellow flavor for the tzatziki.
- Basting the chicken and potatoes with the pan juices during baking adds moisture and flavor.
- Garnish with fresh parsley and dill for added freshness and color.
- You can smash garlic cloves before roasting for better flavor release.
- Grate the cucumber finely for the tzatziki sauce.
- Add olive oil to the roasted garlic tzatziki for richness.
- Mix all the ingredients for the tzatziki thoroughly to combine all the flavors.
- Add lemon slices on top of the chicken and potatoes for added flavor and presentation.
- Ensure the chicken and potatoes are evenly coated with the seasoning for best results.
- Bake until chicken is golden brown and cooked through, and potatoes are tender.
- Serve with the roasted garlic tzatziki on the side or as a base.
- Squeeze fresh lemon juice over the finished dish for a bright finish.
- Sprinkle extra parmesan cheese before serving for more cheesy goodness.
- Add fresh dill sprigs as a final garnish for a beautiful presentation and a hint of herby flavor.
- The garlic parmesan butter mix will create a flavorful base for the potatoes and chicken.
- The melted butter, grated parmesan, and minced garlic create a rich and aromatic base.
- Make sure to cover the garlic with foil before baking to steam and soften it.
- Combine the chicken, potatoes, and seasonings well before baking for even flavor distribution.
- The lemon zest and fresh lemon juice will add a bright, fresh flavor to the chicken.
- The combination of oregano, paprika, garlic powder, salt, and pepper will create a savory and aromatic crust on the chicken.
- The olive oil drizzled on top helps to crisp up the chicken skin and keep it moist.
- The dijon mustard adds a tangy and savory note that complements the other flavors.
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