Chicken Thighs with Garlic Parmesan Roasted Potatoes Recipe

Chicken Thighs with Garlic Parmesan Roasted Potatoes Recipe

Alright, gorgeous—this Chicken Thighs with Garlic Parmesan Roasted Potatoes Recipe (vegan and fabulous) is where comfort meets serious attitude. Think golden, crispy “thighs” lounging next to garlicky roasted potatoes dripping in vegan parmesan and sass. It’s cozy, indulgent, and fancy enough to make your ex jealous. The best part? You only need one pan and zero stress. It’s crunchy, creamy, and everything dinner dreams are made of. No poultry, no guilt—just bold flavors and plant-powered confidence. So grab that baking tray, pour a glass of something sparkly, and prepare to roast like the domestic goddess you are.

Chicken Thighs with Garlic Parmesan Roasted Potatoes Recipe
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Chicken Thighs with Garlic Parmesan Roasted Potatoes Recipe

A savory vegan twist on Chicken Thighs with Garlic Parmesan Roasted Potatoes—crispy, buttery, and packed with irresistible flavor in one glorious pan.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 340

Ingredients
  

For the Vegan “Chicken Thighs”
  • 2 cups seitan or extra-firm tofu cut into large pieces
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
For the Garlic Parmesan Roasted Potatoes
  • 3 medium potatoes cubed
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • ¼ cup vegan parmesan cheese
  • 1 tbsp nutritional yeast
  • 1 tsp rosemary
  • ½ tsp thyme
  • 1 tsp lemon juice
  • Salt and pepper to taste
For Garnish
  • Fresh parsley
  • Lemon wedges

Method
 

  1. Preheat the Oven: Set to 400°F (200°C) because crispy dreams deserve a hot start.
  2. Season the “Chicken”: Toss seitan or tofu with olive oil, garlic powder, paprika, salt, and pepper. Let marinate for 10 minutes.
  3. Prep the Potatoes: In a bowl, mix potatoes with olive oil, garlic, rosemary, thyme, lemon juice, vegan parmesan, and nutritional yeast.
  4. Arrange and Roast: Spread everything evenly on a lined baking sheet. Place the “chicken” pieces beside the potatoes for even browning.
  5. Bake to Perfection: Roast for 20 minutes. Flip everything, then bake another 15 minutes until golden, crispy, and mouthwateringly fragrant.
  6. Serve & Slay: Garnish with parsley and lemon wedges. Serve hot and pretend it took hours.

Notes

Nutritional Values (Per Serving)

  • Calories: 340
  • Total Fat: 9g
  • Saturated Fat: 1.3g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 24g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 22%
  • Iron: 20%
  • Calcium: 16%
  • Vitamin A: 14%
  • Magnesium: 17%

Additional Notes/Tips

  • Add a sprinkle of chili flakes for a little heat and attitude.
  • Use baby potatoes for a cute, bite-sized version.
  • Swap rosemary for basil if you’re feeling Italian romance.
  • Air fry for ultimate crispiness with less oil.
  • Warning: May cause sudden dinner bragging on social media.

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