Description
A comforting and mouthwatering dish combining crispy chicken and tender Yukon Gold potatoes, flavored with garlic, lemon, and Parmesan.
Ingredients
Scale
- 1/4 cup olive oil
- 1 lemon (juiced)
- 1/4 cup grated Parmesan cheese
- 4 garlic cloves (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 10 small Yukon Gold potatoes (halved)
- 10 chicken drumsticks
Instructions
- In a bowl, combine olive oil, lemon juice, grated Parmesan cheese, minced garlic, smoked paprika, dried oregano, dried thyme, salt, and black pepper. Mix well to create the marinade.
- Take half of the marinade and place it in a resealable plastic bag. Add halved Yukon Gold potatoes, seal the bag, and toss to coat thoroughly. Set aside.
- Place chicken drumsticks in another resealable plastic bag and pour the remaining marinade over them. Seal and shake to coat evenly. Let them marinate for 15-30 minutes at room temperature.
- Preheat your oven to 400°F (200°C).
- Arrange marinated potatoes on one side of a large baking dish and chicken on the other. Cover the dish with aluminum foil and bake for 45 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove the foil, increase the oven temperature to broil, and broil for 8-10 minutes until everything is beautifully golden brown.
- For an extra touch, use the reserved marinade (that hasn’t been in contact with raw chicken) to brush on top before serving.
- Serve hot, garnished with fresh herbs like parsley or thyme.
Notes
Feel free to substitute the Parmesan cheese with a dairy-free version if needed. Store leftovers in an airtight container for up to three days.
- Prep Time: 15
- Cook Time: 55
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg