Garlic Parmesan Chicken and Potatoes

Crispy, garlicky chicken thighs paired with buttery roasted potatoes soaked in a delicious Parmesan sauce, perfect for weeknight dinners.

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Preheat the oven to 220°C (425°F). Pat chicken thighs dry with paper towels and season both sides with salt and black pepper.
Toss halved baby potatoes with olive oil, cornstarch, salt, and pepper, then spread in a single layer in your pan.
In a skillet, heat olive oil over medium-high heat and sear the thighs skin-side down for 4–5 minutes until golden. Flip and sear the other side for 2 minutes.
Remove the pan from heat, sprinkle minced garlic and Parmesan over the potatoes and chicken, and add lemon zest.
Transfer the skillet to the oven and roast for 20–25 minutes, turning the potatoes once, until the chicken reaches 74°C (165°F).
In a small saucepan, warm butter with lemon juice and parsley, then stir in a pinch of salt and remaining Parmesan.
Remove the pan from the oven, baste with garlic-Parmesan butter, and optionally broil for 2–3 minutes for extra crispiness.
Let the chicken rest for 5–7 minutes before serving, spooning any remaining pan juices over the potatoes.

For ultra-crisp potatoes, parboil halved potatoes for 6 minutes, then toss with cornstarch before roasting.