Baked Parmesan Chicken (2024)

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Servings: 4

Author: The Modern Nonna

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

• ▢ 4 medium yellow potatoes, peeled and diced
• ▢ 10 chicken drumsticks or thighs
• ▢ ¼ cup olive oil + a drizzle on top
• ▢ 1.5-2 teaspoons salt, to taste , I used Redmond real salt which is not AS salty as table salt
• ▢ ½ teaspoon pepper
• ▢ 1 teaspoon paprika
• ▢ ½ tablespoon garlic powder
• ▢ ½ tablespoon dry oregano, to taste
• ▢ ½ cup plain yogurt , I use Balkan-style
• ▢ finely grated Parmigiano Reggiano on top , measure with your heart
• ▢ chives or lemon thyme for garnish, optional*

• Preheat the oven to 400F.

• Wash and peel the potatoes. Cut each potato in half, place each half flat side down cutting right down the middle and then across making equal cubes (or small quarters).

• Add the potatoes the baking dish (making sure they don't overlap much) and the chicken as well.

• Add the olive oil, seasoning, yogurt and massage really well.

• Arrange the chicken and potatoes nicely into the baking dish making sure the potatoes are at the bottom and the drumsticks are nestled in sitting on top so they can crisp up.

• Drizzle on a touch of olive oil on top and dust the top of the chicken and potatoes with finely grated Parmigiano Reggiano.

• Cover with foil (or a lid) and bake for 45 minutes covered and 40 minutes uncovered. The timing will depend on the oven so keep an eye on it. The chicken is ready when it's golden and reaches an internal temperature of 175F.

• Take it out of the oven, let it cool for 10-15 minutes and enjoy!

• Perfect pairings: feta cheese, fresh bread, green salad, or grilled veggies.

Feel free to use chicken thighs, legs, or drumsticks for this recipe. You can even make this with a whole chicken if you wish as well.

If you want to use chicken breast only, you will have to bake the chicken for a LOT less time so the potatoes may not be ready simultaneously. I suggest you cook the breast and potatoes separately in this case as white meat will dry out if overcooked.

I didn’t marinate this chicken at all or let it sit but you absolutely can. My mom likes to marinate it for a few hours before baking it. It’s just as good regardless so don’t stress.

Play around with the seasonings. You can use any YOU love in this recipe. Measure with your heart and always be mindful of the salt. I don’t like to give measurements for salt as it’s according to taste.

If you need a substitute for yogurt, sour cream is lovely as well.

I love Balkan-Style yogurt but Greek or any PLAIN will work.

To help with easier clean up, you can line your baking dish in parchment or lightly grease the bottom with olive oil or avocado oil before adding any ingredients.