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.
Media 1 of 1
Ready In
1½ hrs
Rating
5(412)
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

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
412 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.

mare

Really good! Made just the chicken on a sheet pan, no garlic, just used what i had. More flavorful than just dijon & mayo. Loved it!

Tlynnn

I never comment, but for once I feel like I have something to add. Definitely pre-cook the potatoes (I boiled mine for 8 minutes) and shake them up with the seasoning. Instead of turning the temp up at the end, use the broiler for 5+ minutes to really crisp the skin. Finally, I had some particularly good quality feta on hand, which I used, along with the dill, instead of the Parmesan. Off. The. Hook. Might make it again tomorrow.

Fran L.

Great flavors, a big hit. I agree potatoes were a bit under cooked after an 1:15, will cut into smaller pieces next. And there will for sure be a next time!

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