Rosemary-Crusted Chicken Thighs

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Yukon Gold potatoes
  24 oz
• chicken thighs
  24 oz
• garlic
  4 clove
• grape tomatoes
  20 oz
• lemon
  2 unit
• olive oil
  3.667 tbsp
• panko breadcrumbs
  1 c
• pepper
• rosemary
  ½ ounce
• salt
• sour cream
  1/2 c

🍳 Cookware

• paper towel
• small bowl
• baking sheet
• aluminum foil
• baking sheet
• medium pot
• medium pot
• potato masher

1. 

   1

    Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Strip and finely chop enough rosemary leaves from stems to give you 1 TBSP; save remaining sprigs. Zest lemon until you have 1 tsp zest, then cut into wedges. Pat chicken thighs dry with a paper towel . Season all over with salt and pepper .

   rosemary: ½ ounce, lemon: 2 unit, chicken thighs: 24 oz, salt, pepper
2. 

   2

    Mix together panko breadcrumbs , Parmesan cheese , lemon zest, chopped rosemary, and a drizzle of olive oil in a small bowl . Season with salt and pepper. Place chicken smooth side up on a lightly oiled baking sheet . Spread 1 tsp sour cream (we sent more) onto top of one thigh. Repeat with other thighs. Press panko mixture into sour cream to adhere.

   panko breadcrumbs: 1 c, Parmesan cheese: ½ cup, olive oil: 3.667 tbsp, sour cream: 1/2 c
3. 

   3

    Wrap garlic in aluminum foil , sealing to make a pouch. Place on baking sheet with chicken. Bake in oven until chicken is no longer pink in center and crust is crisp, ⏱️ 20-25 minutes total (we'll check on it after ⏱️ 10 minutes ). Meanwhile, cut Yukon Gold potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 1 inch.

   garlic: 4 clove, Yukon Gold potatoes: 24 oz
4. 

   4

    Bring potatoes to a boil. Cook until tender, ⏱️ 12-15 minutes . While potatoes cook, halve grape tomatoes . Once chicken has baked ⏱️ 10 minutes , add tomatoes to same sheet and toss with remaining rosemary sprigs, a drizzle of olive oil, and a pinch of salt and pepper. Continue baking until chicken is done and tomatoes burst, ⏱️ 10-15 minutes .

   grape tomatoes: 20 oz
5. 

   5

    Once potatoes are tender, reserve ¼ cup cooking liquid, then drain. Return potatoes to empty medium pot . Add remaining sour cream, reserved liquid, and 1 TBSP olive oil. Mash until mostly smooth with a potato masher . Season with salt and pepper. Once everything is done roasting in oven, carefully remove garlic from foil and roughly chop. Smash with the back of your knife into a paste. Add garlic to potatoes and mash to combine.
6. 

   6

    Divide potatoes between plates and top with tomatoes. Add chicken to plate and garnish with rosemary sprigs. Serve with lemon wedges on the side for squeezing over chicken.