Ingredients:

  • 1.5 lbs chicken thighs, cut into 1 inch pieces
  • 1.5 lbs Yukon Gold potatoes, cubed into 3/4-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 cup finely grated parmesan cheese
  • 1 tsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 cup shredded parmesan cheese

Instructions:

  1. Preheat oven to 400°F. A hot oven is non negotiable for achieving a crispy exterior before the meat overcooks.
  2. Use paper towels to pat the 1.5 lbs chicken and 1.5 lbs potatoes completely dry. Do this until the paper towel comes away clean.
  3. Combine 1/2 cup finely grated parmesan, 1 tsp cornstarch, smoked paprika, oregano, salt, and pepper in a small bowl.
  4. Toss the chicken and potatoes in 2 tbsp olive oil, then sprinkle the parmesan mixture over them. Toss until every piece is evenly chalky and coated.
  5. Spread everything in a single layer on the baking sheet. Ensure no pieces are touching to allow steam to escape.
  6. Roast for 20 minutes. Wait until the kitchen starts to smell like toasted cheese and savory herbs.
  7. While roasting, whisk 4 tbsp melted butter with 4 cloves minced garlic and fresh parsley.
  8. Remove the pan, flip the pieces, and drizzle the garlic butter over the top. Listen for the sizzle as the butter hits the hot metal.
  9. Sprinkle the 1/4 cup shredded parmesan over the tray.
  10. Bake 10 minutes more until the chicken reaches 165°F and the potatoes are golden brown and bubbling.