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One-Pan Greek Parmesan Chicken & Potatoes with Roasted Garlic Tzatziki
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One-Pan Greek Parmesan Chicken & Potatoes with Roasted Garlic Tzatziki

1 h 40 minServes 4Nutri-Score C€€
from @recipeincaption27 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (bone-in, skin-on)Meat6 pieces
  • lemons (juiced)Produce2 pieces
  • dijon mustardPantry30 ml
  • dried oreganoSpices5 g
  • paprikaSpices7 g
  • salt (divided between chicken and roasted garlic)Spices12 g
  • black pepper (divided between marinade and garlic butter)Spices8 g
  • garlic powderSpices6 g
  • lemon zest (finely grated)Produce12 g
  • garlic cloves (8 smashed for the marinade, 5 minced for the butter)Produce13 pieces
  • olive oil (divided between marinade, garlic butter and tzatziki)Pantry105 ml
  • parmesan cheese (grated, divided between garlic butter, chicken topping and finishing)Dairy150 g
  • fresh parsley (chopped, for garnish)Produce10 g
  • fresh dill (finely chopped, plus sprigs for garnish)Produce10 g
  • baby golden potatoes (halved)Produce680 g
  • butter (melted)Dairy57 g
  • garlic heads (tops cut off to expose the cloves)Produce2 pieces
  • cucumber (grated)Produce60 g
  • plain greek yogurtDairy240 g
  • lemon juice (for the tzatziki)Produce15 ml

per serving

Nutrition

699kcal

Carbs
33 g
Proteins
44 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Mixing bowl
  • Grater

step by step

Method

  1. Make the garlic parmesan butter

    • Mix the melted butter, grated parmesan, minced garlic and black pepper in a bowl until a thick paste forms.
    Step 1

  2. Layer the potatoes

    • Spread the garlic parmesan butter evenly over the bottom of a large casserole dish.
    • Place the halved baby potatoes cut side down into the butter.
    Step 2

  3. Add the chicken

    • Pat the chicken thighs dry with paper towel.
    • Set them on top of the potatoes, skin-side up.
    Step 3

  4. Preheat the oven

    • Preheat the oven to 190 °C.
    Step 4

  5. Coat the chicken in the zesty marinade

    • Mix the oregano, paprika, black pepper and garlic powder together and toss onto the chicken.
    • Add the olive oil, dijon mustard, lemon juice, lemon zest and smashed garlic cloves, then massage the marinade all over the chicken thighs.
    • Rub the coated thighs over the potatoes, then set the chicken skin-side up on top of the potatoes and sprinkle with parmesan.
    Step 5

  6. Prepare the roasted garlic

    • Cut the tops off the garlic heads to expose the cloves and place them on a sheet of foil.
    • Drizzle each head with olive oil and salt, then wrap tightly and place the foil parcel on the tray.
    Step 6

  7. Bake the tray

    • Bake for 50 minutes, then carefully remove the foil-wrapped garlic and set aside to cool slightly.
    Step 7

  8. Finish baking until golden

    • Return the tray to the oven and bake until the chicken skin is deeply golden and the potatoes are fork-tender.
    • For extra crispy skin, raise the heat to 205 °C for the last 10 minutes.
    Step 8

  9. Make the roasted garlic tzatziki

    • Squeeze the roasted garlic cloves into a bowl.
    • Add the greek yogurt, grated cucumber, fresh dill, salt, lemon juice and olive oil and mix until creamy.
    • Taste and adjust the salt and lemon juice as needed.
    Step 9

  10. Baste and garnish

    • Remove the tray from the oven and baste the chicken thighs with the pan juices.
    • Sprinkle with a final dusting of parmesan, chopped parsley, dill sprigs and lemon slices.
    Step 10

  11. Plate and serve

    • Spread a spoonful of tzatziki into a circular bed on each plate.
    • Top with chicken thighs, a handful of potatoes and a drizzle of the remaining pan juices, then garnish as you wish.
    Step 11
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