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

80 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.
  5. 5Spread the garlic parmesan butter evenly along the bottom of a large casserole dish.
  6. 6Spread the garlic parmesan butter evenly along the bottom of a large casserole dish.
  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.
  17. 17Mix together the seasonings: 1 1/2 tbsp oregano, 1 tbsp paprika, 2 tsp black pepper, 2 tsp garlic powder, 2 tsp salt.
  18. 18Mix together the seasonings: 1 1/2 tbsp oregano, 1 tbsp paprika, 2 tsp black pepper, 2 tsp garlic powder, 2 tsp salt.
  19. 19Toss 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.
  20. 20Toss 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.
  21. 21Toss 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.
  22. 22Massage this zesty marinade all over the chicken thighs, ensuring every nook and cranny is coated.
  23. 23Massage this zesty marinade all over the chicken thighs, ensuring every nook and cranny is coated.
  24. 24Massage this zesty marinade all over the chicken thighs, ensuring every nook and cranny is coated.
  25. 25Rub the coated thighs over the potatoes to share the love then ensure the chicken is skin-side up on top of the potatoes.
  26. 26Rub the coated thighs over the potatoes to share the love then ensure the chicken is skin-side up on top of the potatoes.
  27. 27Rub the coated thighs over the potatoes to share the love then ensure the chicken is skin-side up on top of the potatoes.
  28. 28Sprinkle with 1/4 cup parmesan.
  29. 29Sprinkle with 1/4 cup parmesan.
  30. 30Sprinkle with 1/4 cup parmesan.
  31. 31Cut the tops off of two garlic heads (about 1/4 inch to expose the cloves).
  32. 32Cut the tops off of two garlic heads (about 1/4 inch to expose the cloves).
  33. 33Cut the tops off of two garlic heads (about 1/4 inch to expose the cloves).
  34. 34Place onto a sheet of tinfoil then drizzle each head with olive oil and salt.
  35. 35Place onto a sheet of tinfoil then drizzle each head with olive oil and salt.
  36. 36Place onto a sheet of tinfoil then drizzle each head with olive oil and salt.
  37. 37Wrap tightly then place the foil-wrapped garlic onto the baking tray.
  38. 38Wrap tightly then place the foil-wrapped garlic onto the baking tray.
  39. 39Wrap tightly then place the foil-wrapped garlic onto the baking tray.
  40. 40Bake for 50 minutes, then carefully remove the foil-wrapped garlic and set aside to cool slightly.
  41. 41Bake for 50 minutes, then carefully remove the foil-wrapped garlic and set aside to cool slightly.
  42. 42Bake for 50 minutes, then carefully remove the foil-wrapped garlic and set aside to cool slightly.
  43. 43Return 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.
  44. 44Return 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.
  45. 45Return 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.
  46. 46While everything’s finishing up, squeeze the roasted garlic cloves into a bowl.
  47. 47While everything’s finishing up, squeeze the roasted garlic cloves into a bowl.
  48. 48While everything’s finishing up, squeeze the roasted garlic cloves into a bowl.
  49. 49Add Greek yogurt, grated cucumber, fresh dill, salt, lemon juice, and olive oil.
  50. 50Add Greek yogurt, grated cucumber, fresh dill, salt, lemon juice, and olive oil.
  51. 51Add Greek yogurt, grated cucumber, fresh dill, salt, lemon juice, and olive oil.
  52. 52Mix until creamy and dreamy.
  53. 53Mix until creamy and dreamy.
  54. 54Mix until creamy and dreamy.
  55. 55Taste and adjust salt/lemon juice as needed.
  56. 56Taste and adjust salt/lemon juice as needed.
  57. 57Taste and adjust salt/lemon juice as needed.
  58. 58Remove the tray from the oven.
  59. 59Remove the tray from the oven.
  60. 60Remove the tray from the oven.
  61. 61Baste the chicken thighs with the pan juices.
  62. 62Baste the chicken thighs with the pan juices.
  63. 63Baste the chicken thighs with the pan juices.
  64. 64Sprinkle with a final dusting of parmesan cheese, fresh chopped parslay, little sprigs of dill and lemon slices.
  65. 65Sprinkle with a final dusting of parmesan cheese, fresh chopped parslay, little sprigs of dill and lemon slices.
  66. 66Sprinkle with a final dusting of parmesan cheese, fresh chopped parslay, little sprigs of dill and lemon slices.
  67. 67Recommended plating: 3 tbsp of tzaziki spread into a circular bed, topped with two chicken thighs, a handful of potatoes and a drizzle of remaining pan juices.
  68. 68Recommended plating: 3 tbsp of tzaziki spread into a circular bed, topped with two chicken thighs, a handful of potatoes and a drizzle of remaining pan juices.
  69. 69Recommended plating: 3 tbsp of tzaziki spread into a circular bed, topped with two chicken thighs, a handful of potatoes and a drizzle of remaining pan juices.
  70. 70Garnish as you wish and enjoy!
  71. 71Garnish as you wish and enjoy!
  72. 72Garnish 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, for garnish
  • dill, for garnish
  • dill, for garnish
  • 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 (roasted with 2 tbsp olive oil & 2 tsp salt)
  • 2 garlic heads (roasted with 2 tbsp olive oil & 2 tsp salt)
  • 2 garlic heads (roasted with 2 tbsp olive oil & 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 dish (10”x15”)paper toweltinfoilbaking tray

Tips

  • For extra crispy skin, crank the heat up to 400°F for the last 10 minutes.
  • Baste the chicken thighs with the pan juices.