Garlic Parmesan Chicken Thighs and Potatoes

Name: Garlic Parmesan Chicken Thighs and Potatoes
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 pounds Yukon Gold potatoes, cut into 1inch cubes; 1 teaspoon sweet paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt (such as Diamond Crystal); 6 bone-in, skin-on chicken thighs; ½ cup mayonnaise; 2 tablespoons Dijon mustard; 6 garlic cloves, finely chopped; ½ teaspoon grated lemon zest; 2 teaspoons freshly squeezed lemon juice, plus ½ lemon for serving; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; 1½ teaspoons kosher salt (such as Diamond Crystal); 1¼ teaspoons sweet paprika; ¼ teaspoon freshly ground black pepper; About 4 ounces Parmesan cheese, freshly grated (1 cup); 1 tablespoon chopped fresh dill

By Toni Chapman

Published March 3, 2026

Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.

Ready In: 1¼ hrs
Rating: (0)
Comments: Read comments

Out of all the recipes in my cookbook, “Everything Good” (Clarkson Potter, 2025), this is the recipe that I keep coming back to. With its soft, flavorful and creamy Yukon Gold potatoes and crispy Parmesan-topped chicken that’s juicy with hints of lemon and dill, somehow, some way, it does so much with very little. It’s perfect for date nights when you want to impress, or lazy nights on the couch when you barely want to lift a finger. Whatever the setting, I know it’s one of my favorites — and soon, it’ll be one of yours, too.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 servings

For the Potatoes

2 pounds Yukon Gold potatoes, cut into 1inch cubes
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt (such as Diamond Crystal)

For the Chicken

6 bone-in, skin-on chicken thighs
½ cup mayonnaise
2 tablespoons Dijon mustard
6 garlic cloves, finely chopped
½ teaspoon grated lemon zest
2 teaspoons freshly squeezed lemon juice, plus ½ lemon for serving
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1½ teaspoons kosher salt (such as Diamond Crystal)
1¼ teaspoons sweet paprika
¼ teaspoon freshly ground black pepper
About 4 ounces Parmesan cheese, freshly grated (1 cup)
1 tablespoon chopped fresh dill

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 350 degrees.
Prepare the potatoes:
1. Step 2
  In a large bowl, combine the potatoes, paprika, garlic powder, onion powder and salt. Toss well to coat the potatoes all over. Spread the potatoes in an even layer in a 9-by-13-inch baking dish.
Prepare the chicken:
1. Step 3
  In another large bowl, combine the chicken thighs, mayonnaise, mustard, garlic, lemon zest, lemon juice, garlic powder, onion powder, Italian seasoning, salt, paprika and pepper. Toss well to coat the chicken all over and evenly distribute the seasonings. Place the chicken thighs on top of the potatoes.
2. Step 4
  Bake uncovered until the chicken reaches an internal temperature of 165 degrees on an instant-read thermometer and the potatoes are tender, 45 minutes to 1 hour. Increase the oven temperature to 400 degrees and continue cooking for another 2 to 3 minutes, until the chicken is golden brown.
3. Step 5
  Sprinkle with the Parmesan and dill and squeeze the lemon half over the top. Serve warm, spooning the juices from the bottom of the dish over the chicken and potatoes.