Garlic Parmesan Chicken With Potatoes
There are few things more delicious than the combination of potatoes and garlic – and this recipe calls for Cajun-spiced chicken thighs and a buttery Parmesan sauce to complete the dish.
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8-10 chicken thighs
6 garlic cloves, crushed
1 tbsp of Cajun seasoning
500g of baby potatoes, cut into small cubes (skin left on)
70g of Parmesan cheese, grated, plus extra to garnish
150g of low-fat butter
2 sprigs of fresh rosemary
1 tsp of dried oregano
1 handful of fresh parsley, plus extra to garnish
1 slice of lemon
1 tbsp of cornflour, mixed to a paste with 1 tbsp of water (optional)
Salt & pepper, to taste
Season the chicken thighs with salt, pepper and the Cajun seasoning. Heat a nonstick frying pan over a high heat on the hob, then place the chicken in the pan and sear for about 2 minutes, until browned all over.
Place the potatoes in the slow cooker and sprinkle with salt, pepper, half of the Parmesan and the garlic. Dot with the butter, add the rosemary sprigs and arrange the chicken thighs on top. Sprinkle with the remaining Parmesan, the oregano and parsley. Throw in a slice of lemon and cook on high for 4 hours. If you would like the sauce to be thicker, stir in the cornflour paste.
Garnish with the extra Parmesan and parsley and serve. Serve with some steamed green beans on the side.
Extracted from Bored of Lunch: The Healthy Slow Cooker Book by Nathan Anthony (Ebury Press, £18.99)
Photography by Clare Wilkinson
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