Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1/2 cup mayonnaise
  • 3/4 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried rosemary

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a medium bowl, toss the cubed potatoes with olive oil, salt, pepper, and rosemary. Spread them in a single layer around the edges of the sheet pan, leaving the center open for the chicken.
  3. In a large bowl, whisk together mayonnaise, Parmesan, minced garlic, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper until a thick paste forms.
  4. Pat the chicken thighs completely dry with paper towels. Add the thighs to the bowl and massage the Garlic Parmesan rub under the skin and all over the top.
  5. Place the coated thighs in the center of the pan, nestled among the potatoes.
  6. Bake for 30–35 minutes until the chicken skin is deep mahogany gold and the potatoes are fork-tender.
  7. Verify that the chicken has reached the safe internal temperature using a meat thermometer before serving.