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• 1.5 lbs baby potatoes
• 1/3 cup butter, melted
• 1 cup parmesan cheese
• 8 cloves garlic cloves, minced
• 2 tsp paprika
• 2 tsp oregano
• 2 tsp garlic powder
• 2 tsp salt
• 2 tsp black pepper
• 3 tbsp olive oil (for potatoes)
• 6-8 pieces boneless, skinless chicken thighs
• 1 tbsp seasoning salt
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp italian seasoning
• 1 tsp cumin
• 1 whole lemon, juiced
• 2 tbsp mayonnaise
• 2 heads garlic heads
• 2 tbsp olive oil
• 2 tsp salt
• 1 chunked red onion
• 1/3 cup greek yogurt
• 1/3 cup mayonnaise
• 2 heads roasted garlic heads
• 1/4 lemon lemon juice
• 2 tsp black pepper
• 1 tsp salt
• 3 tbsp chives, chopped
• 1/4 cup mayonnaise (optional baste)
• 1/4 cup parmesan (optional baste)
• 2 tsp paprika (optional baste)

Instructions

1. 1

   Combine the chicken with seasonings, lemon juice, garlic, and mayonnaise. Mix well and marinate up to overnight.

2. 2

   Preheat oven to 375°F (190°C).

3. 3

   In a large casserole dish, toss baby potatoes with melted butter, parmesan, olive oil, garlic, and seasonings. Spread evenly.

4. 4

   Top potatoes with the marinated chicken thighs.

5. 5

   Add red onion chunks around the dish and drizzle with olive oil.

6. 6

   Slice the tops off the garlic heads, drizzle with olive oil and salt, wrap in foil, and place in the dish.

7. 7

   Bake for 40 minutes. Broil for the last 2-3 minutes if desired.

8. 8

   Optional: At the 20-minute mark, baste the chicken with a mixture of mayonnaise, parmesan, and paprika.

9. 9

   For the Aioli, mix greek yogurt, mayonnaise, lemon juice, salt, pepper, chives, and squeezed roasted garlic.

10. 10

    Finish the dish with fresh parmesan, chives, and lemon slices.