Sundried Tomato Garlic Parmesan Roasted Chicken

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tbsp Sundried Tomato Garlic Parmesan Olive Oil, plus extra for drizzling
• 3 cloves garlic, minced
• 1/4 cup sundried tomatoes, finely chopped
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb baby potatoes, halved
• 1 cup green beans, trimmed
• 2 tbsp freshly grated Parmesan cheese
• Fresh parsley for garnish

Let’s make it

1. Preheat your oven to 400F (200C).
2. In a small bowl, mix the Sundried Tomato Garlic Parmesan Olive Oil, minced garlic, chopped sundried tomatoes, Italian seasoning, smoked paprika, crushed red pepper flakes, salt and pepper. Rub the mixture generously over the chicken thighs, ensuring even coating under and over the skin.
3. Toss the baby potatoes in 1 tablespoon of Sundried Tomato Garlic Parmesan Olive Oil with a pinch of salt and pepper, then spread them on a large baking sheet, cut side down.
4. Arrange the seasoned chicken thighs on the baking sheet with the potatoes and roast in the preheated oven for 35 minutes.
5. Toss the green beans with 1 teaspoon of Sundried Tomato Garlic Parmesan Olive Oil and a pinch of salt. After 35 minutes, add the green beans to the baking sheet.
6. Roast for an additional 10 minutes, or until the chicken reaches an internal temperature of 165F (74C) and the vegetables are tender.
7. Sprinkle freshly grated Parmesan cheese over the chicken and vegetables while they are still hot.
8. Garnish with fresh parsley and drizzle with a little more Sundried Tomato Garlic Parmesan Olive Oil before serving.