Description
A harmonious blend of tender chicken and flavorful roasted potatoes, bathed in a garlic-infused sauce topped with Parmesan cheese.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (room temperature)
- 1 pound baby potatoes (halved)
- 4 tablespoons unsalted butter (room temperature)
- 5 garlic cloves (minced)
- ½ cup chicken broth
- 1 teaspoon dried Italian herbs (or fresh herbs finely chopped)
- Salt and pepper to taste
- ½ cup grated Parmesan cheese (freshly grated for best flavor)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, melt the butter over medium heat, and add the minced garlic, sautéing until it turns golden, about 1-2 minutes.
- Stir in the chicken broth and dried Italian herbs, bringing the mixture to a gentle simmer. Taste and season with salt and pepper.
- Nestle the chicken thighs into the skillet, ensuring they are well-coated with the sauce.
- Add the halved baby potatoes around the chicken, allowing them to absorb the flavorful broth.
- Sprinkle the grated Parmesan evenly over the chicken and potatoes.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and crispy.
- Once golden, remove the skillet from the oven and garnish with fresh parsley before serving.
Notes
For an additional flavor boost, sear the chicken thighs for 3-4 minutes before adding the garlic and broth. Pair with crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg