Garlic Parmesan Chicken and Potatoes That Don't Get Soggy — Finally
One-pan dinner with crispy potatoes, juicy chicken, and a nutty parmesan crust that actually stays crisp. The secret: parboil the potatoes with baking soda, then roast everything in a hot cast iron skillet. This is the version that broke my soggy streak.
Equipment
- Large Pot
- Colander
- 12-inch cast iron skillet
- Microplane
- Tongs
Ingredients
- 1.5 lbs boneless skin-on chicken thighs
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
- 0.5 cup finely grated Parmesan (Parmigiano-Reggiano)
- 4 cloves garlic, smashed
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp salted butter
- 0.5 tsp baking soda
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
- Fresh parsley, chopped (for garnish)
- Flaky salt (Maldon, for finishing)
Instructions
- Preheat your oven to 425°F. Bring a large pot of salted water to a boil. Add the baking soda, then the potato wedges. Boil for exactly 8 minutes. Drain and let them steam dry in the colander for 2 minutes.
- Toss the parboiled potatoes with 1 tbsp olive oil, a pinch of salt, and 1/4 cup of the grated parmesan. Set them aside while you start the chicken.
- Place the chicken thighs skin-side down in your cold cast iron skillet. Do not turn the heat on yet. Place the pan over medium heat and let it come up to temperature slowly. Cook for 8–10 minutes, until the skin is deep golden and releases easily from the pan.
- Flip the chicken and cook for 2 minutes on the other side. Remove the chicken to a plate. Pour off all but 2 tablespoons of the rendered fat.
- Add the parmesan-crusted potatoes and smashed garlic cloves to the hot fat in the skillet. Nestle the chicken thighs skin-side up on top of the potatoes. Sprinkle everything with the remaining parmesan and dried oregano.
- Transfer the skillet to the preheated oven. Roast for 20–25 minutes, until the potatoes are tender and the chicken registers 165°F internally.
- While it roasts, mix the minced garlic with the softened butter and a pinch of flaky salt in a small bowl.
- Remove the skillet from the oven. Dollop the garlic butter over the hot chicken. Let the whole thing rest for 5 minutes.
- Sprinkle with fresh parsley and another generous pinch of flaky salt. Serve directly from the skillet.
Notes
For best results, do not skip parboiling the potatoes with baking soda – it creates a rough surface for the parmesan to grip. Start chicken in a cold pan for crispier skin. Always grate your own parmesan. Store leftovers in the fridge for up to 4 days; reheat in the oven at 350°F for 10 minutes to restore crispness. For dairy-free, use vegan parmesan and omit the butter. For a spicy version, add 1/2 tsp red pepper flakes to the parmesan mixture.