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Honey Garlic Parmesan Chicken & Potatoes

Name: Honey Garlic Parmesan Chicken & Potatoes
Cook time: 10 min
Total time: 10 min
Ingredients: 1500 g chicken thigh, boneless skinless, raw; 18 g salt, dry; 8.1 g chili powder, dry; 6.9 g paprika, dry; 2 g parsley, dried, dry; 12 g garlic powder, dry; 4 g italian herbs, dry; 130 g parmesan cheese, grated, as sold; 45 g honey, as sold; 36 g / 40g olive oil, as sold; 1800 g potatoes, white, raw; 9.2 g paprika, dry; 9.6 g onion powder, dry; 4 g oregano, dried, dry; 250 g milk, 1% low fat, as sold; 250 g evaporated milk, fat free, canned; 30 g butter, light, as sold; 200 g onion, raw; 45 g garlic, raw; 200 g sun-dried tomatoes in oil, drained; 0.5 g fresh basil leaves, roughly chopped, raw; 6 g salt, dry; 2.7 g chili powder, dry; 2 g italian herbs, dry; 100 g parmesan cheese, grated, as sold; 20 g water, as sold

568 kcal44.3 g protein51.1 g carbs21.6 g fat10 servings

Ingredients (raw weights)

1500 g chicken thigh, boneless skinless, raw
18 g salt, dry
8.1 g chili powder, dry
6.9 g paprika, dry
2 g parsley, dried, dry
12 g garlic powder, dry
4 g italian herbs, dry
130 g parmesan cheese, grated, as sold
45 g honey, as sold
36 g / 40g olive oil, as sold
1800 g potatoes, white, raw
9.2 g paprika, dry
9.6 g onion powder, dry
4 g oregano, dried, dry
250 g milk, 1% low fat, as sold
250 g evaporated milk, fat free, canned
30 g butter, light, as sold
200 g onion, raw
45 g garlic, raw
200 g sun-dried tomatoes in oil, drained
0.5 g fresh basil leaves, roughly chopped, raw
6 g salt, dry
2.7 g chili powder, dry
2 g italian herbs, dry
100 g parmesan cheese, grated, as sold
20 g water, as sold

Steps

Cube chicken thighs. Add seasonings, Parmesan, honey and olive oil. Mix well and set aside. Prepare cream sauce.
Cube potatoes and add to a lined sheet pan. Season, spray generously with cooking spray and mix. Spread evenly and bake at 200C / 400F for 35-40 mins until golden and crispy.
Meanwhile, melt butter in a large pan over medium heat. Add onion, garlic and sun-dried tomatoes. Cook 10 mins until softened, then add seasonings and fresh basil.
Toast 2 mins, then reduce heat to low. Add cream sauce, Parmesan and Parmesan rind. Mix gently until creamy. Do not boil.
Remove potatoes. Spread chicken on the same sheet pan and bake at 190C / 380F for 20 mins, then broil/grill 5-6 mins until golden and juicy. Finish with honey and Parmesan.
Add crispy potatoes to the cream sauce and gently fold until well coated. Serve and ENJOY!

Recipe by @jalalsamfit · original post. Creator states 596 kcal and 54 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 390 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.