Description
Juicy chicken thighs coated with a creamy garlic and parmesan mixture, baked to perfection with flavorful baby Dutch potatoes.
Ingredients
- 4 bone-in chicken thighs (trimmed)
- 1/2 cup mayonnaise
- 1/2 cup shredded parmesan cheese
- 1 tsp garlic paste
- 1 tsp kosher salt
- 1 tsp blackening seasoning
- 1 tsp smoked paprika
- 1/2 lb baby Dutch potatoes (halved)
- Garnish: 1 tsp lemon zest & 1 tbsp fresh parsley (to taste)
Instructions
- Preheat the oven to 350 degrees F.
- Arrange the baby Dutch potatoes in a baking dish in a single layer.
- Place the cleaned and trimmed chicken thighs on top of the potatoes.
- Season the chicken thighs liberally with the blackening seasoning, kosher salt, and smoked paprika.
- Combine the mayonnaise, garlic paste, and parmesan cheese in a separate bowl and mix well.
- Spread the mayo mixture over the chicken thighs, ensuring they are fully coated.
- Bake in the preheated oven for 75 minutes or until the chicken skin is crisp and the juices run clear.
- Garnish with fresh lemon zest and chopped parsley before serving.
Notes
Allow the chicken to marinate for at least half an hour before baking for enhanced flavor. For extra crispy skin, broil for the last few minutes.
