Tender bone-in chicken thighs roasted with baby potatoes in a garlic-parmesan breadcrumb crust. Easy one-pan dinner with crisped edges, bright parsley, and a savory, buttery sauce.
Preheat the oven to 425 F (220 C). Line a large baking sheet with foil or parchment and set a rack on top if available for crispier skin.
In a large bowl, combine olive oil, minced garlic, melted butter, Italian seasoning, salt, and pepper.
Add the chicken thighs and potatoes to the bowl and toss until evenly coated with the garlic-oil mixture.
In a small bowl mix grated Parmesan and breadcrumbs. Sprinkle the mixture evenly over the tops of the chicken thighs, pressing lightly so it adheres.
Arrange the chicken thighs skin-side up on the prepared rack or sheet, placing the potatoes around them in a single layer.
Bake for 35 to 45 minutes, until the chicken reaches an internal temperature of 165 F and the potatoes are tender and golden. If needed, broil for 2 to 3 minutes to crisp the topping, watching carefully to avoid burning.
Remove from oven and let rest 5 minutes. Garnish with chopped parsley and serve warm.
Notes
For extra flavor, marinate the chicken in the garlic mixture for 1 hour before baking. Leftovers keep well refrigerated for 3 days.