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

This chicken is crispy, zesty, parmesan-y, bringing the flavors (and smells) of Greece to your kitchen.

- Total time: 80 min
- Cuisine: Italian
- Category: Drink
- Language: en

## 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, for garnish
- 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 (roasted with 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

## Instructions

1. In a bowl, mix the melted butter, 1 cup grated parmesan, minced garlic, and black pepper until it forms a thick paste.
2. Spread the garlic parmesan butter evenly along the bottom of a large casserole dish.
3. Halve the baby potatoes and place them cut side down into the parmesan butter.
4. Pat the chicken thighs dry with paper towel then add them on top of the potatoes, skin-side up.
5. Pre-heat the oven to 375F (190C).
6. Mix together the seasonings: 1 1/2 tbsp oregano, 1 tbsp paprika, 2 tsp black pepper, 2 tsp garlic powder, 2 tsp salt.
7. 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.
8. Massage this zesty marinade all over the chicken thighs, ensuring every nook and cranny is coated.
9. Rub the coated thighs over the potatoes to share the love then ensure the chicken is skin-side up on top of the potatoes.
10. Sprinkle with 1/4 cup parmesan.
11. Cut the tops off of two garlic heads (about 1/4 inch to expose the cloves).
12. Place onto a sheet of tinfoil then drizzle each head with olive oil and salt.
13. Wrap tightly then place the foil-wrapped garlic onto the baking tray.
14. Bake for 50 minutes, then carefully remove the foil-wrapped garlic and set aside to cool slightly.
15. Return 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.
16. While everything’s finishing up, squeeze the roasted garlic cloves into a bowl.
17. Add Greek yogurt, grated cucumber, fresh dill, salt, lemon juice, and olive oil.
18. Mix until creamy and dreamy.
19. Taste and adjust salt/lemon juice as needed.
20. Remove the tray from the oven.
21. Baste the chicken thighs with the pan juices.
22. Sprinkle with a final dusting of parmesan cheese, fresh chopped parslay, little sprigs of dill and lemon slices.
23. Recommended 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.
24. Garnish as you wish and enjoy!

## Equipment

- large casserole dish (10”x15”)
- paper towel
- tinfoil
- baking 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.

## Source

- Original video: https://vm.tiktok.com/ZNRpLfseC/
- Recipe page: https://www.cliprecipe.com/recipe/f3fdd48a-817f-41f3-b27b-d5e920de7416
- Extracted: 2026-05-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt