Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1.5 lbs small red potatoes, halved or quartered if large
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss the potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
- Step 2: In the same bowl, toss the chicken pieces with the remaining 2 tablespoons of olive oil, minced garlic, Parmesan cheese, oregano, basil, salt, and pepper.
- Step 3: Arrange the chicken pieces on top of the potatoes on the baking sheet, ensuring they are not overcrowded.
- Step 4: Bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender and slightly browned. Internal temperature of chicken should reach 165°F (74°C).
- Step 5: Let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water or chicken broth to prevent dryness.
- Serve this hearty dish with a vibrant green salad for a balanced and flavorful meal.
- For extra crispy potatoes, spread them in a thinner layer on the baking sheet and consider broiling the dish for the last 2-3 minutes of cooking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American