Garlic Parmesan Chicken Thighs and Potatoes

By Toni Chapman

Updated March 30, 2026

  • Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
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Ready In
1½ hrs
Rating
5(350)
Comments
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Out of all the recipes in my cookbook, “Everything’s 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.

Watch Toni Chapman make this dish in this video.

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Ingredients

Yield:6 servings

For the Potatoes

  • 2 pounds Yukon Gold potatoes, cut into 1-­inch 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
Nutritional analysis per serving (6 servings)

31 grams carbs; 214 milligrams cholesterol; 792 calories; 19 grams monosaturated fat; 16 grams polyunsaturated fat; 15 grams saturated fat; 54 grams fat; 4 grams fiber; 943 milligrams sodium; 45 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. 

  2. 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.

  3. 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, 1 hour to 1 hour 15 minutes. 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.

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Ratings

5 out of 5
350 user ratings
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Comments

MD

how to modify cook time for boneless skinless thighs?

Elizabeth A.

I made this last night, and it was a big hit. It was very easy to make; I loved the one dish aspect of it and the chicken was very juicy and had good flavor. I loved that it was also gluten free- without any switching of ingredients.

lesjobry

@MDo My thought also. I would cook the potatoes for about 20 minutes, then add the thighs.

LL

Forgot the Parmesan - still delicious - don’t think I’ll bother next time either, and there will be a next time. Cut potatoes small enough they were done at the same time as the skinless bone-in thighs I used. Easy peasy.

Chef Henrî

I always parboil the potatoes for 5-7 minutes, drain them, out them back in the pot and rough them up by shaking them around - that's how you get crispy, browned chicken and not just soggy spuds. Do this before adding the spices. Also, I usually dry bring the chicken for an hour or more by salting them aggressively and put them uncovered in the fridge to dry out - crispy chicken every time. I also mix the parm with a little oil and pepper and press into the skin 10 minutes before the chicken

Kool Kook

Delicious. Followed the advice of others and started the potatoes ahead of the chicken. I did 20 minutes, but would recommend 30-40 minutes before adding the chicken. I don’t think that would be too much, as we didn’t eat all the chicken/potatoes the first night, and a 20-minute leftover reheat of the dish the next night produced just-right creamy potatoes (as opposed to firm potatoes the first night). The other thing I did was to add 2 tablespoons of olive oil to the bottom of the dish before adding the potatoes. I feared that without oil the potatoes would stick to the bottom. … and I omitted the onion powder, because I found I had run out. I don’t think it was missed. Bottom line — I will make this again!

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