One Pan Baked Chicken Thighs with Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Juicy bone-in chicken thighs and tender potato wedges baked together with garlic, lemon, mustard, and Parmesan. A simple, beginner-friendly dinner where potatoes soak up the buttery pan juices.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 pounds bone in, skin on chicken thighs (about 6 thighs)
- ½ cup full fat mayonnaise
- 2 tablespoons Dijon mustard
- 3 cloves garlic (minced)
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pounds potatoes (cut into wedges, such as Russet potatoes in the U.S. or Maris Piper potatoes in the U.K.)
- 4 tablespoons unsalted butter (melted)
- 1 medium lemon (juiced and cut into wedges)
- ¼ cup finely grated Parmesan cheese
- 1 tablespoon fresh parsley (chopped)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1621mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1911mg
- Calcium
- 131mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1621MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.