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Parmesan Crusted Chicken Thighs with Crispy Smashed Potatoes

Parmesan Crusted Chicken Thighs with Crispy Smashed Potatoes

Total Time:

45mins

Prep:

10mins

Cook:

35mins

Skill Level:

Easy

Ingredients

  • 4 - 6 Only Alberta Chicken Thighs
  • 1 ½ lbs. Little Potato Co. potatoes
  • cup + 2 Tbsp. Founders & Founders Parmesan, shredded
  • 1 Tbsp. garlic, chopped
  • ¼ parsley, chopped
  • ¼ cup basil, chopped
  • 4 green onions, sliced
  • 2 Tbsp. + 1 cup olive oil
  • salt and pepper

How to Make It

1.

Preheat oven to 425°F.

2.

Cover the potatoes with cold water and cook on medium high heat until tender, about 15 minutes.

3.

Place the chicken on a parchment lined sheet pan. Season the thighs with salt and pepper.

4.

Use the ⅓ cup of parmesan and put a layer on top of the thighs. Place in the oven, bake for 25-30 minutes until golden brown and the chicken is cooked through.

5.

When the potatoes are tender, carefully flatten them, drizzle with 2 tbsp oil and season with salt and pepper. Place on a parchment lined sheet pan and bake until golden brown, about 15 minutes.

6.

While chicken and potatoes are finishing in the oven, mix together the garlic, parsley, basil, green onions, 2 tbsp parmesan and 1 cup olive oil. Adjust the seasoning and set aside.

7.

Place the potatoes on a serving plate, drizzle with the herb sauce and serve with the parmesan chicken thighs.

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